BLACK TRUFFLE CHOCOLATE PECAN COOKIES

Ingredients

• 1 pound bittersweet chocolate, chopped
• 11 tablespoons unsalted butter (1 stick, plus 3 tablespoons; see note)
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• Pinch salt
• 4 eggs
• 1-1/2 cups granulated sugar
• 1-1/2 tablespoons instant espresso powder
• 1-1/2 tablespoons vanilla extract
• 1-1/4 cups coarsely chopped pecans
• 1 12-ounce package semisweet chocolate chips (2 cups)

Instructions

Preheat oven to 350 degrees. Lightly grease baking sheets or line with parchment paper.

Place the chocolate and butter in the top of a double boiler over simmering water until melted, stirring occasionally; set aside.

In a small bowl, sift together the flour, baking powder and salt; set aside.

In the bowl of a stand mixer using the paddle attachment (or a large mixing bowl using a wooden spoon), beat the eggs, sugar, espresso powder, and vanilla until well-combined. Pour in the chocolate mixture and mix well. Gently fold in the flour mixture, pecans and chocolate chips.

Drop by heaping tablespoonfuls, 2 inches apart, onto the prepared baking sheet. Bake 12 to 15 minutes or until cookies no longer look wet in the middle. Remove to wire racks to cool.