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Chocolate Chip-Pecan Cookies

Source of Recipe


Adapted from Ghirardelli Chocolate






List of Ingredients



• 10 ounces bittersweet baking chocolate, such as Ghirardelli, broken into pieces
  
• 1/2 cup (1 stick) unsalted butter, softened
  
• 1 cup packed brown sugar
  
• 1/2 cup granulated sugar
  
• 4 large eggs, at room temperature
  
• 1 tsp vanilla
  
• 2-1/4 cups all-purpose flour
  
• 1 tsp baking powder
  
• 1/2 tsp baking soda
  
• 1/2 tsp salt
  
• 1 tsp espresso powder (optional)
  
• 1 (11.5-ounce) bag milk chocolate chips
  
• 1 cup pecans or walnuts, coarsely chopped
  






Instructions



1. Melt bittersweet chocolate in the top of a double boiler over hot water. Let cool slightly.
   
   
2. Beat butter and sugars together on medium-high speed until light and fluffy. Turn mixer to lowest speed; beat in eggs and vanilla. In a separate bowl, sift or whisk together flour, baking powder, baking soda, salt and espresso powder.
   
   
3. Stir half of the flour mixture into the butter mixture. Stir in half of the melted chocolate; blend well. Add remaining flour, blending completely; blend in remaining chocolate. Stir in chocolate chips and pecans. Cover; refrigerate for 1 hour.
   
   
4. Preheat the oven to 350º F.
   
   
5. Drop 2 tablespoonfuls of dough per cookie onto a nonstick cookie sheet or a cookie sheet lined with parchment. Bake 15 minutes. Remove cookies to a wire rack; let cool. Store in an airtight container at room temperature or in the freezer.
   
   Makes 4 dozen cookies.