Description

These jumbo, bakery style Espresso Chocolate Chip Cookies are soft and loaded with white and dark chocolate chips, espresso powder and crunchy pecans. Warning – once you try one, you’re going to want a second one!

Ingredients

2 2/3 cups dark chocolate chips

8 ounces unsweetened chocolate, chopped

1 cup butter

2 Tablespoons vanilla

2/3 cup instant coffee granules or instant espresso powder

1 and 1/3 cup all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

6 large eggs

2 cups granulated sugar

3/4 cup packed brown sugar

Add-ins

2 cups semisweet chocolate chips

3 cups chopped pecans or walnuts

OPTIONAL:

1/4 cup white chocolate chips to press into cookie tops before baking

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350*F. Line two large baking sheets with parchment paper.
In medium saucepan over low heat, melt 2 and 2/3 cups dark chocolate chips, unsweetened chocolate and butter, stirring often. Set aside and cool for a few minutes.
In a separate, small bowl, stir together vanilla extract and coffee powder just until dissolved. Set aside.
In a separate small mixing bowl, whisk together all purpose flour, baking soda and salt. Set aside.
In a large bowl using an electric mixer, or bowl from stand mixer, beat eggs, granulated sugar and brown sugar for seven minutes.
Add the coffee & vanilla mixture to the egg mixture, stirring just until combined.
Next, stir in the chocolate mixture and mix well, then stir in flour mixture, just until combined.
Stir in remaining (2 cups) chocolate chips and pecans,with a wooden spoon, being careful not to overmix. If desired, set aside 1/4 cup of pecan to press into tops of cookies before baking.
For jumbo-sized cookies (4 to 5-inch), drop 1/3 cup batter onto parchment lined baking sheet, 4 cookies to a sheet. Space evenly, since the cookies will spread.
If desired, press a few pecans and white chocolate chips into the tops of the cookies.
Bake in 350°F preheated oven for 12 to 15 minutes. Cookies will still be soft in the middle and edges will be set.
Cool on cookie sheet for five minutes, then transfer to wire rack to cool. (You will need a large spatula for this task)!

Notes

Storage: Store cookies in an airtight container at room temperature for five to six days.

Freezing: Place cooled cookies between sheets of parchment paper in an airtight container and freeze for up to 3 months. Thaw before serving.

Prep Time: 15 minutes
Cook Time: 12 minutes