Chunky Chocolate-White Chocolate-Espresso Cookies

2009 Christmas with Southern Living

• Ready In: 1 hr 21 mins
• Yields: 15 cookies

Ingredients

• 3⁄4 cup butter, softened
• 1 1⁄2 cups sugar
• 2  large eggs
• 1  teaspoon vanilla extract
• 2 (3 1/2ounce)  dark chocolate bars with finely ground  espresso beans, divided and chopped (Ghirardelli Espresso Escape)
• 2 1⁄4 cups all-purpose flour
• 1⁄4 cup  cocoa
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 2 (4 ounce)  white chocolate baking bar, chopped (Ghirardelli)
• 1  cup  coarsely chopped pecan halves, toasted

Directions

1. Preheat oven to 350°.
2. Beat butter and sugar at medium speed with an electric mixer until blended.
3. Add eggs and vanilla, beating just until blended.
4. Microwave half of the dark chocolate in a small bowl, at HIGH, 50 seconds to 1 minute or until melted, stirring after 30 seconds.
5. Add melted chocolate to butter mixture, beating just until blended.
6. Combine flour and next 3 ingredients; gradually add to butter mixture, beating just until blended after each addition.
7. Stir in remaining dark chocolate, white chocolate, and pecans.
8. Drop dough by 1/3 cupfuls, 2 inches apart onto lightly greased baking sheets.
9. Bake at 350° for 21 minutes; cool on baking sheets 5 minutes; remove to wire racks to cool completely.