Chunky Chocolate-White Chocolate-Espresso Cookies

• 34 cup butter, softened
• 1 12 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 14 cups all-purpose flour
• 14 cup cocoa
• 12 teaspoon baking soda
• 14 teaspoon salt
• 2 (4 ounce) white chocolate baking bar, chopped (Ghirardelli)
• 1 cup coarsely chopped pecan halves, toasted

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, white 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.

butter, sugar, eggs, vanilla, chocolate, flour, cocoa, baking soda, salt, white chocolate baking, pecan halves

Taken from www.food.com/recipe/chunky-chocolate-white-chocolate-espresso-cookies-402992 (may not work)