Chunky Chocolate- Chocolate-espresso Cookies

Total Time: 1 hr 21 mins Preparation Time: 1 hr Cook Time: 21 mins

Ingredients

• 3/4 cup butter, softened
• 1 1/2 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 (3 1/2 ounce) dark chocolate bars with finely ground espresso beans, divided and chopped (ghirardelli espresso escape)
• 2 1/4 cups all-purpose flour
• 1/4 cup cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 (4 ounce) chocolate baking bar, chopped (ghirardelli)
• 1 cup coarsely chopped pecan halves, toasted

Recipe

• 1 preheat oven to 350°.
• 2 beat butter and sugar at medium speed with an electric mixer until blended.
• 3 add eggs and vanilla, beating just until blended.
• 4 microwave half of the dark chocolate in a small bowl, at high, 50 seconds to 1 minute or until melted, stirring after 30 seconds.
• 5 add melted chocolate to butter mixture, beating just until blended.
• 6 combine flour and next 3 ingredients; gradually add to butter mixture, beating just until blended after each addition.
• 7 stir in remaining dark chocolate, chocolate, and pecans.
• 8 drop dough by 1/3 cupfuls, 2 inches apart onto lightly greased baking sheets.
• 9 bake at 350° for 21 minutes; cool on baking sheets 5 minutes; remove to wire racks to cool completely.