Chunky Chocolate-White Chocolate-Espresso Cookies
(from saymyname’s recipe box)
15 cookies
Source: Southern Living
Ingredients
- 3/4 cup butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 (3 1/2 ounce) dark chocolate bars with finely ground espresso beans, divided and chopped (Ghirardelli Espresso Escape)
- 2 1/4 cups all-purpose flour
- 1/4 cup cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- (4 ounce) white chocolate baking bar, chopped (Ghirardelli)
- 1 cup coarsely chopped pecan halves, toasted
Directions
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Preheat oven to 350°.
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Beat butter and sugar at medium speed with an electric mixer until blended.
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Add eggs and vanilla, beating just until blended.
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Microwave half of the dark chocolate in a small bowl, at HIGH, 50 seconds to 1 minute or until melted, stirring after 30 seconds.
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Add melted chocolate to butter mixture, beating just until blended.
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Combine flour and next 3 ingredients; gradually add to butter mixture, beating just until blended after each addition.
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Stir in remaining dark chocolate, white chocolate, and pecans.
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Drop dough by 1/3 cupfuls, 2 inches apart onto lightly greased baking sheets.
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Bake at 350° for 21 minutes; cool on baking sheets 5 minutes; remove to wire racks to cool completely.