Be careful, chocolate lovers: this first-class yummy contains a mixture of bittersweet, dark chocolate and a mixture of granules of white and semisweet chocolate. Before baking cookies, Bobby Fly added ground toasted pecans for crispy texture. Despite the fact that cookies are added a few tablespoons of coffee powder, the taste of coffee in it is not felt; espresso enriches the taste of chocolate without giving coffee smell. Share with friends: 
Time: 1 hour. 15 minutes. Difficulty: easy Quantity: 36 pcs. AT recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 170 gr coarsely chopped bittersweet chocolate
- 60 gr coarsely chopped dark chocolate
- 2 tsp soluble espresso powder
- 1/4 Art. plus 2 tbsp. l baking flour
- 1/4 tsp baking powder
- 1/4 tsp fine salt
- 90 g. (6 tbsp. L.) Slightly softened unsalted creamy oils
- 0.5 tbsp. granulated sugar
- 1/4 Art. brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tbsp. coarsely ground roasted pecans
- 0.5 tbsp. semisweet chocolate in granules or finely chopped шоколада
- 0.5 tbsp. white chocolate in granules or finely chopped шоколада
Recipes with similar ingredients: dark chocolate, coffee, flour, brown sugar, eggs, vanilla extract, pecans, chocolate semi-sweet, white chocolate
Recipe preparation:
- Preheat the oven to 180 ° C. Cover the baking sheets with parchment and set them aside.
- Pour bittersweet and dark chocolate with powder espresso in a medium bowl, and place in a pot of boiling water, stirring occasionally, melt the mixture until smooth. Sift flour, baking powder and salt on parchment or in small bowl and set aside for a while.
- In a mixer bowl, mix the butter, brown and granulated sugar, and beat until fluffy, about 2 minutes. Add eggs first, then vanilla, and beat on high speed about 1 min. Pour the melted mixture at low speed chocolate and continue to mix until smooth. Stirring with a spatula, add flour mixture, then add pecans and finely Sliced semisweet and white chocolate. The dough will be liquid. Cover and refrigerate for 30 min
- Using a small spoon for ice cream (size 1 tbsp. L.) put the dough on the prepared baking sheets, each for 8 cookies. Bake dessert for 10-11 minutes. Outside, cookies will seem dry and hard, but inside it will be soft. For cooking it will take no more than 11 minutes. Let the cookies cool on a baking sheet 2 min., then transfer to a wire rack and let cool for another 5 min. Do the same with subsequent batches. This cookie is better eat on the day of cooking. Wrap the leftovers in a food wrapper, and Store in a sealed container.
