Skill required: You are a successful cookie baker
1 cup pecans, toasted and coarsely chopped (or walnuts or hazelnuts)
1/2 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon instant espresso powder or instant coffee powder (optional)
1 pound bittersweet or semisweet chocolate, coarsely chopped
1/4 cup unsalted butter, melted
1-3/4 cups granulated white sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup semisweet dark chocolate chips
1 cup white chocolate chips
1. Preheat oven to 350 degrees F and place rack in center of oven.
2. Line two baking sheets with parchment paper.
3 .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.
4. Sift or whisk together the flour, baking powder, salt, and espresso powder into small bowl. Set aside.
5. 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.
6. In the bowl of an electric mixer (or with a hand mixer), beat the 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.
7. Beat in the melted chocolate mixture and vanilla extract.
8. Fold in the dry ingredients to the chocolate batter and mix only until incorporated.
9. Stir in the chocolate chips and nuts. Cover with plastic wrap and refrigerate the batter until firm, about 30 minutes.
10.Drop batter by 1/4 cupfuls onto prepared cookie sheets, spacing evenly.
11.With moist fingers, press batter to form 3 1/2 to 4 inch rounds.
12.Bake cookies 12 - 14 minutes or until the tops of the cookies become dry and cracked, but are still shiny. Do not overbake these cookies.
13.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.
Yield: 24 large cookies.
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