"Nutty Triple Chocolate Brownie Cookies

By RoketJSquerl

Ingredients

• ingredients
• 1 cup (125g) unbleached all-purpose flour
• 1 cup (120g) dutch process cocoa powder
• 2 teaspoons espresso powder (instant coffee should work too)
• 1/2 teaspoon salt
• 3/4 cup (170g) unsalted butter, at room temperature
• 2 cups (400g) granulated sugar
• 3 large eggs
• 1 tablespoon pure vanilla extract
• 1 cup (175g) chocolate chips
• 1 cup (175g) white chocolate chips
• 1 cup (120g) coarsely chopped toasted hazelnuts
• 1 cup (120g) coarsely chopped toasted pecans

Details

Servings 1
Adapted from wannacomewith.com

Preparation

Step 1

Preheat oven to 350°F (177°C).

To toast the nuts, spread them in a single layer on a baking sheet and toast them in the oven for approximately 10 minutes, turning them every few minutes or so to cook evenly. Trust your senses – they'll start to smell fragrant when they're ready. You can do this step and then set them aside to cool while you prepare the rest of the ingredients. Once cool, chop them coarsely.

In a medium bowl, whisk together the flour, cocoa powder, espresso powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each. Add the vanilla and beat again to incorporate.

Turn the mixer down to low and add the dry ingredients, mixing until just barely combined. Remove from the mixer and add in the chocolate chips and nuts, either with a spatula or by hand. I prefer to knead inclusions in by hand to ensure they're distributed evenly.

This dough will be really soft and fudgy at this point, so you'll want to refrigerate it for about an hour before baking the cookies.

When ready to bake, preheat the oven again to 350°F (177°C).

Using a small cookie dough scoop or a tablespoon, portion the dough onto the baking sheets about 2 inches apart to allow for spreading. Or use a 1/4 cup measure if you want those really big cookies.

Bake for about 14-16 minutes (or 18 minutes for the larger cookies), until the tops are cracked and they look set, rotating the baking sheet halfway through the baking time. Allow to cool on a wire rack for a few minutes before removing the cookies from the pan and allowing them to cool completely.