Mean Chef's Double Chocolate Chip Cookies With Pecans

Recipe by newspapergal
READY IN: 35mins




  • 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.