DEVILISH CHOCOLATE COOKIES

DEVILISH CHOCOLATE COOKIES image

Yield 24 cookies

Number Of Ingredients 11

1/2 cup (1 stick) butter
4 oz unsweetened chocolate squares
3 cups semisweet chocolate chips, divided use
1/2 cup unsifted flour
1/2 t salt
1/2 t baking powder
4 eggs
1 1/2 cups sugar
1 1/2 T instant coffee powder or 1 T instant espresso powder
1 1/2 T vanilla
2 cups chopped pecans

Steps:

1. In a saucepan, over low heat, melt butter, chocolate squares and 1 1/2 cups chocolate chips. Set aside and cool. 2. In large mixing bowl, cream together eggs, sugar, coffee powder and vanilla, mixing until well blended. Add cooled chocolate mixture and stir to mix. Add flour mixture, stirring to mix. 3. Add chopped pecans and remaining 1 1/2 cups chocolate chips, stirring to mix. Refrigerate batter for 4 hours or overnight to make easier to handle. 4. Heat oven to 350. Scoop or roll dough into golf-ball size balls and place on parchment paper. Bake about 10 - 15 minutes, being careful not to overbake. The cookies are done when the center is only slightly shiny in spots and most of cookie has lost its shine. The cookies will appear soft and will fall apart if immediately removed from baking sheet; let cool, then remove. Cookies should be soft in the center when done. Note: if making multiple batches of cookies on the same baking sheet, make sure baking sheet is completely cool before reusing.