Preparation:
Melt the 4 ounces of semisweet chocolate chips in a microwave or the top of
a double broiler, careful to not scorch the chocolate. Set aside and let the
chocolate cool for 5 minutes. In a medium bowl, combine the flour, cocoa,
espresso powder, baking soda, and salt. Whisk until thoroughly blended. In a
large bowl, beat butter at medium speed until creamy (30 seconds). Add the
sugars, and beat until mixture is fluffy and light in color (3 minutes). One
at a time, add the eggs, beating well after each addition. Add the vanilla
and melted chocolate and beat until smooth. Add 1/3 of the flour mixture to
the wet mixture, and beat at low speed. Repeat 2 more times. Using a wooden
spoon or a rubber spatula stir in white chocolate chips, semisweet chocolate
chips, and pecans. Line 3 insulated cookie sheets with aluminum foil. Scoop
1/3 cup of cookie dough and drop onto cookie sheet. Repeat, making sure that
the cookies are spaced 3 inches apart. Refrigerate the cookie dough for
30 -45 minutes. About 20 minutes before baking time preheat the oven to 350
degrees F. Bake the chilled cookies on the center rack for 17-22 minutes.
Cool the cookies for 5 minutes. Enjoy. The cookies can be store in an
airtight container for up to 2 days or frozen for up to 1 month. |