These are the wonderful cookies I requested for Mother's Day. They were as delicious as I thought they would be. With chocolate chips, peanut butter chips, pecans and walnuts you can't go wrong. Ina Garten, on the Food Network, made these for her husband on their 45th wedding anniversary.
My daughters served these with strawberries and a fruit dip. It made a wonderful dessert although the cookies are enough alone.
6 tablespoons unsalted butter
12 ounces semi sweet chocolate chips, divided
2 ounces unsweetened chocolate
2 large eggs
1 tablespoon instant expresso powder
2 teaspoons vanilla
3/4 cup sugar
1/3 cup plus 1 tablespoon flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup whole walnut halves ( not chopped)
1 cup whole pecan halves (not chopped)
2/3 cup peanut butter chips
Preheat oven to 325 degrees
In a bowl set over simmering water melt butter, 6 ounces chocolate chips and unsweetened chocolate, stirring occasionally until melted. Remove from heat and cool 15 minutes.
In a bowl use electric mixer and beat eggs, expresso powder, and vanilla until combined. Add sugar, raise speed to medium high and beat for 2 minutes until batter is thick and falls back on itself. Set aside.
With mixer on low, slowly add the chocolate mixture to the egg mixture. Combine 1/3 cup flour, baking powder and salt in small bowl and fold into the chocolate mixture with rubber spatula. In another bowl, combine the walnuts, pecans and peanut butter chips, the remaining 6 ounces of chocolate chips and the tablespoon of flour. Toss all of this together and fold into the chocolate mixture. With 2 soup spoons drop rounded mounds of batter 1 inch apart onto a prepared baking sheet.
Bake 15 minutes exactly and cool on baking sheets before removing.
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