Chocolate Chocolate Chip Espresso Cookie

By Totlxtc

Ingredients

• 2 ounces unsweetened baking chocolate
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1/4 teaspoon baking powder
• 3/4 stick salted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons instant espresso powder
• 12 ounces ( 2 cups) of semisweet chocolate chips, divided
• 6 ounces ( 1 cup) white chocolate chips
• 1 1/2 cups finely chopped toasted pecans or hazelnuts

Preparation

Step 1

Step 1: Preheat oven to 350 degrees F.
Step 2: Lightly grease cookie sheets; set aside.
Step 3: In a small microwave safe bowl, combine 2 ounces baking chocolate and 1 cup of semisweet chocolate chips. Microwave on medium-high setting until smooth; set aside.
Step 4: In a medium bowl, whisk together the flour and baking powder; set aside.
Step 5: In a large bowl, with an electric mixer set on medium-high beat butter for 30 seconds.
Step 6: Beat in sugar.
Step 7: Beat in eggs, vanilla extract, and espresso for 2 minutes.
Step 8: On low speed beat in melted chocolate mixture.
Step 9: Stir in flour mixture until just combined.
Step 10: Stir in white chocolate, remaining semisweet chips ( 1 cup), and chopped nuts.
Step 11: Drop by tablespoons 2 inches apart on prepared cookie sheets.
Step 12: Bake for 10-11 minutes, do not overbake. Let cookies set for 1 minute before transferring to cooling surface.