Shelly's Recipe

BLACK TRUFFLE CHOCOLATE PECAN COOKIES

Category: Cookies

1 lbs bittersweet chocolate, chopped
11 tbsp unsalted butter (1 stick plus 3 tbsp; do not substitute)
1/2 cup flour
1/2 tsp baking powder
Pinch salt
4 eggs
1 1/2 cups sugar
1 1/2 tbsp instant espresso powder
1 1/2 tbsp vanilla
1 1/4 cups coarsely chopped pecans
2 cups semisweet chocolate chips

Preheat oven to 350. Lightly grease baking sheets or line with parchment paper. Place the chocolate and butter in the top of a double boiler over hot water until melted, stirring occasionally. Set aside.

Sift together the flour, baking powder and salt. Set aside. Combine the eggs, sugar, espresso powder and vanilla in a large bowl. Beat with a wooden spoon or the paddle attachment of a upright mixer until well-combined. Pour in the chocolate mixture and mix well. Gently fold in the flour mixture, pecans and chocolate chips.

Drop by heaping tbspfuls, 2 inch apart, onto the prepared baking sheet. Bake 12 to 15 minutes or until cookies no longer look wet in the middle. Remove to wire racks to cool.