Triple-Chocolate Cookies- Bobby Flay

By amaliana

"When Bobby Flay meets chocolate, boy,oh boy, have you got a cookie. His Triple Chocolate Cookies use unsweetened, bittersweet, and semisweet chocolate-plus white chocolate chips to pack a wallop of everybody's flavor favorite. Espresso and pecans round out the taste."

Ingredients

• 2 oz unsweetened chocolate
• 6 oz bittersweet chocolate
• 1/4 cup plus 2 Tbsp all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 3/4 stick (6 Tbsp) unsalted butter
• 3/4 cup sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 tsp instant expresso powder (Medaglia Doro)
• 1/2 cup semisweet chocolate chips
• 1/2 cup best-quality white chocolate chips
• 1 1/2 cups toasted pecans, coarsely chopped

Details

Servings 2
Preparation time 25mins
Cooking time 37mins

Preparation

Step 1

1. Preheat the oven to 350 F. Place all the chocolate(except chips) in a medium bowl and place over a pot of simmering water and melt completely. Sift together the flour, baking powder and salt, and set aside.
2. In a bowl of an electric mixer, beat butter and sugar. Add eggs, then vanilla and espresso, and beat at high speed for 2 minutes. At low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the chips and pecans. Using a small ice cream scoop, scoop the mixture onto a parchment-lined baking sheet, putting 8 cookies on each sheet. Bake for 12 to 15 minutes. The surface will be dry but the inside will still be soft. It will take no longer than 15 minutes, so set the timer. Cool on a baking sheet. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.