Makes 2 dozen cookies
2 ounces unsweetened chocolate
1/3 cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon table salt
¾ stick unsalted butter, cubed
¾ cup sugar
2 large eggs
2 teaspoons Medaglia D'Oro instant espresso powder
1 teaspoon vanilla extract
½ cup semisweet chocolate chips
½ cup white chocolate chips
1½ cups toasted pecans, coarsely chopped
• Sift together the flour, baking powder and salt and set aside.
• In the bowl of an electric mixer, beat butter and sugar until creamy. Add eggs, then vanilla and espresso, and beat on high speed for 2 minutes.
• On low speed, stir in the melted chocolate mixture until just combined.
• Remove bowl from mixer and fold in the flour mixture with a rubber spatula until just combined.
• Stir in the chips and pecans.
• Place batter in the refrigerator while you preheat the oven to 350 degrees. Mine takes 6 minutes 30 seconds to heat up, which allows enough time for the butter in the batter to firm up just enough so the cookies don't spread thin.
• Line a cookie sheet with parchment paper. Using a small ice cream scoop, scoop the batter onto the parchment-lined sheet. There should have room for eight cookies.
• Bake for 10 to11 minutes.
• While the first batch is cooking, return batter to the fridge and line a second cookie sheet with parchment paper. Just before the first batch is done, prepare another batch on the second cookie sheet.
• Once the first batch is done, slide the parchment off the cookie sheet and let cool on the counter. Return remaining batter to fridge. By the time the second batch is nearly done, the first cookie sheet should be cool enough to prepare for the third and final batch.
• Wrap leftovers well in plastic wrap and store in an airtight container.
• Source: Adapted from a recipe by Bobby Flay.
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