Double Chocolate Chip Cookies With Pecans
Serves: 6
Imelda VonRueden
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
53
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tsp
Baking Soda1 tsp
Salt1 tbsp
Vanilla Extract2 tsps
Instant Espresso Powder3 large
Egg1 cup
Granulated Sugar2 cups ounces
Chocolate Chip1.75 cups
Pecan (chopped)Directions:
1
Position 1 rack in the top 1/3 and another in the bottom 1/3 of the oven and preheat to 350 degrees F
2
Line 2 baking sheets with parchment paper
3
Sift together the flour, baking soda and salt into a medium bowl and set aside
4
Melt the chocolate and butter in the top of a double boiler over hot, simmering water
5
Remove from the heat but keep the chocolate mixture over a bowl of hot water to ensure that the mixture does not set
6
In a small bowl, combine the vanilla extract and the espresso powder and whisk until the espresso powder is dissolved
7
Stir the espresso mixture into the chocolate mixture
8
Combine the eggs and both sugars in the 4 1/2 quart bowl of a heavy-duty electric mixer
9
Set the bowl over a pan of hot, hot simmering water
10
Stir with a hand-held wire whisk until warm to the touch
11
Attach the bowl to the mixer stand
12
Using the wire whip attachment, whip the mixture on high speed until pale, thickened and cool, about 5 minutes
13
Fold into the warm chocolate mixture
14
Fold in the flour
15
Stir in the chocolate chips and pecans
16
Drop the dough by rounded tablespoons onto the 2 prepared pans leaving about 1 to1/2 inches between the cookies
17
Bake for 12 to14 minutes or until the cookies are set: switch the positions of the baking sheets halfway through the baking time for even baking
18
Cool the cookies on the baking sheets on wire racks for about 3 minutes, then transfer the cookies to wire racks to cool completely
19
Repeat with the remaining dough