Chocolate Turtle Cookies

• 12 cup all-purpose flour
• 12 teaspoon baking powder
• 14 teaspoon salt
• 1 12 tablespoons instant espresso powder (I grind coffee beans in the coffee grinder)
• 2 teaspoons pure vanilla extract
• 12 ounces semisweet chocolate, coarsely chopped
• 4 ounces unsweetened chocolate, coarsely chopped
• 14 cup unsalted butter, cut into 4 pieces
• 1 12 cups granulated sugar, divided
• 4 large eggs, lightly beaten (at room temperature)
• 2 cups coarsely chopped walnuts (or pecans)
• 12 ounces about 2 cups semi-sweet chocolate chips
• 2 cups pecan halves, for decoration

1. Preheat the oven to 350F.
2. Line two baking sheets with parchment paper or aluminum foil.
3. In a medium bowl, stir together the flour, baking powder, and salt.
4. In a small cup, dissolve the espresso powder in the vanilla extract.
5. In the top of a double boiler over hot, but not simmering water, melt the coarsely chopped chocolates with the butter, stirring frequently until smooth.
6. Transfer the chocolate mixture to a large bowl.
7. Using a wire whisk, stir in 1/2 cup of the sugar.
8. Gradually stir in the eggs.
9. Mix in the remaining 1 cup of sugar and the espresso/vanilla mixture.
10. Stir in the flour mixture.
11. Stir in the chopped nuts and chocolate chips.
12. Using a 1/4 cup measuring cup, drop the dough onto the prepared baking sheets, leaving about 2 inches between cookies.
13. Insert 5 pecan halves around the bottom of each cookie to represent the "turtle's" 4 legs and head.
14. Bake the cookies, 1 baking sheet at a time, for 10-12 minutes, or until the cookie's tops start to crack.
15. Do not overbake; the cookies should be soft and fudgy.
16. Cool the cookies on the sheets, set on a wire rack.
17. Store in an airtight container for up to 5 days.
18. These cookies freeze well.

flour, baking powder, salt, espresso powder, vanilla, chocolate, chocolate, unsalted butter, sugar, eggs, walnuts, semisweet chocolate chips, pecan halves

Taken from www.food.com/recipe/chocolate-turtle-cookies-390189 (may not work)