Recipe by newspapergal
I adopted this recipe after its original poster, Mean Chef (IHHDRO), departed the site. Mean posted it on Feb 12, 2003, and had these comments: "These cookies are fabulous. A double dose of chocolate. Make sure you don't overbake them. You could substitute walnuts for the pecans."
Top Review by Missy Wombat
Meanie has a lot of great 5 star recipes but this one is amongst the best. These are rich and decadent and absolutely gorgeous. Mine did spread a bit so make sure you leave a decent gap between cookies if you are giving them away. Mind you, if you don't, then you have first option on the rejects... :-D
- 1 cup all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 11 ounces bittersweet chocolate or 11 ounces semisweet chocolate
- 1⁄2 cup unsalted butter, cut into cubes
- 1 tablespoon vanilla extract
- 2 teaspoons instant espresso powder
- 3 large eggs
- 1⁄3 cup packed light brown sugar
- 1 cup granulated sugar
- 12 ounces chocolate chips (about 2 cups)
- 1 3⁄4 cups chopped pecans
Directions See How It's Made
- Position 1 rack in the top 1/3 and another in the bottom 1/3 of the oven and preheat to 350°F.
- Line 2 baking sheets with parchment paper.
- Sift together the flour, baking soda and salt into a medium bowl and set aside.
- Melt the chocolate and butter in the top of a double boiler over hot, simmering water.
- Remove from the heat but keep the chocolate mixture over a bowl of hot water to ensure that the mixture does not set.
- In a small bowl, combine the vanilla extract and the espresso powder and whisk until the espresso powder is dissolved.
- Stir the espresso mixture into the chocolate mixture.
- Combine the eggs and both sugars in the bowl of a heavy-duty electric mixer (you can double the recipe and it will fit a 5 or 6 qt mixer bowl).
- Set the bowl over a pan of hot, hot simmering water.
- Stir with a hand-held wire whisk until warm to the touch.
- Attach the bowl to the mixer stand.
- Using the wire whip attachment, whip the mixture on high speed until pale, thickened and cool, about 5 minutes.
- Fold into the warm chocolate mixture.
- Fold in the flour.
- Stir in the chocolate chips and pecans.
- Drop the dough by rounded tablespoons onto the 2 prepared pans leaving about 1 to 1/2 inches between the cookies (at work I make these a lot bigger so that they come out about 5 inches across).
- Bake for 12-14 minutes or until the cookies are set: switch the positions of the baking sheets halfway through the baking time for even baking.
- Cool the cookies on the baking sheets on wire racks for about 3 minutes, then transfer the cookies to wire racks to cool completely.
- Repeat with the remaining dough.