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Preheat oven to 350 degrees F (177
degrees C) and place rack in center of oven. Place the pecans on a baking
sheet and toast for 8-10 minutes, or until lightly brown and fragrant. Let
nuts cool and then chop coarsely. Set aside.
Sift or whisk together the flour, baking powder, salt,
and espresso powder
into small bowl. Set aside.
Melt the chocolate and butter in a stainless
steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside.
In bowl of electric mixer, beat sugar
and eggs until pale yellow and thick, about 5 minutes. When you slowly
raise the beaters the batter will fall back into the bowl in slow ribbons.
Add the melted chocolate mixture and vanilla extract and stir to combine.
Add the dry ingredients to the
chocolate batter and mix only until incorporated. Stir in the chocolate chips
and nuts. Cover with plastic wrap and refrigerate the batter until firm,
approximately 30 minutes.
Preheat oven to 350
degrees F (177 degrees C) and place rack in center of oven. Line 2 baking
sheets with parchment paper.
Drop batter by 1/4
cupfuls onto prepared cookie sheets, spacing evenly. Have a small bowl of water
nearby, and with moist fingertips, press batter to form 3 1/2 (9 cm) to 4 inch
(10 cm) rounds. Bake cookies until tops become dry and cracked, about 14
minutes. Do not overbake these cookies.
Remove from oven and place
baking pan on a wire rack to cool. When cookies are firm, remove from
baking pan and let completely cool on rack.
These cookies are best
the day they are baked but can be stored in an airtight container at room
temperature for a few days.
Makes about 24 cookies.
Adapted from Bon Appetit
Christmas Cookbook
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