Chocolate Chip, Chocolate Brownie, Chocolate Fudge cookies, with toasted pecans

This is one of those recipes that I was reluctant to post.  Why?  Cause it sells really well at Bake Sales and keeps people thinking that I am the best cookie maker in the world.  But now you have my recipe.  I hope you can keep them in the house.  I am sure they will be gone just about as fast as you can make them.

Ingredients

2 Cups Pecans, toasted

½ Cup Butter

4 oz unsweetened chocolate, chopped

3 Cups Semisweet Chocolate morsels, divided

1 ½ Cups All Purpose Flour

½ teaspoon Baking Powder

½ teaspoon Salt

1 teaspoon Espresso Powder (Instant Coffee will substitute)

4 large eggs

1 ½ cups Sugar

2 teaspoon Vanilla extract

What you will need

2 or more baking sheets
Parchment Paper
2 or more mixing bowls
Stand Mixer with paddle
Heavy Saucepan (for melting chocolate)

Directions

Preheat oven to 250 F.  Spread the pecans onto a baking sheet and place in preheat oven for 5 – 7 minutes until fragrant.  Shake the banking sheet halfway thru the banking so the nuts will toast evenly.  Remove nuts from oven and set aside to cool completely.  Once cool, chop nuts and set aside.

Turn your oven up to 350 F.
In a large heavy bottomed saucepan melt butter; unsweetened chocolate, and 1 ½ cups chocolate morsels, over low heat, stirring constantly.  Set aside.

In a medium bowl, combine flour, baking powder, salt and espresso powder, set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, sugar and vanilla at medium spend until combined.  Add flour mixture, beating well.  Add chocolate mixture and beat until combined.  Stir in remaining 1 ½ cups chocolate morsels and pecans.

Drop dough by the 1 tablespoonful, spacing about 2 inches apart on to parchment paper linked baking sheets.  

Bake the cookies, one sheet at a time until edges are firm and centers appear cracked, 9 – 10 minutes, rotating the baking sheet halfway thru baking.  

Cool the cookies on the baking sheets about 3 minutes, using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Yields: 2 ½ dozen cookies

Comments and suggestions are ALWAYS welcome.