Ingredients
Scale
- 6 oz. (170g) semi-sweet chocolate (72%), chopped
- 1/4 cup (60g) butter
- 2 eggs
- 1/2 cup (100g) brown sugar
- 1 tsp. vanilla extract
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1 tbsp. espresso, cooled
- 1/4 cup (35g) all-purpose flour
- 2 tsp. cocoa powder
- 1/2 cup (80g) walnuts, chopped
- 1/2 cup (80g) pecans, chopped
Instructions
- Add the chopped chocolate and butter to a microwave-safe bowl and carefully melt in 20 second steps in the microwave until you get a nice smooth mixture. Set aside to cool down a bit. Chop the nuts and set aside.
- Add the eggs and brown sugar to a large bowl and mix on high speed until light and fluffy. Add the vanilla extract, baking powder and salt and mix in well. Add the melted chocolate and espresso and mix in well. Mix the flour and cocoa powder in a separate bowl and then add to the bowl with the wet ingredients and mix in until just combined. Do not overmix! Fold in the chopped nuts and place in the fridge for about 30-45 minutes.
- Preheat the oven to 350˚F (180°C). Line two baking sheets with baking parchment and set aside. Use a cookie scoop and place small amounts of dough on the baking sheets – leave enough space in between. Bake for 12-14 minutes. The cookies are done, when firm, but the center should still be a bit soft. If you bake them too long, they will turn out too dry. Take out of the oven and let cool down on a wire rack.
Notes
- Enjoy baking!