Black Truffle Chocolate Pecan Cookies Recipe

• 1 lb bittersweet chocolate, minced
• 11 Tbsp. unsalted butter (1 stick plus 3 Tbsp., see note)
• 1/2 c. all-purpose flour
• 1/2 tsp baking pwdr Healthy pinch salt
• 4 x Large eggs
• 1 1/2 c. granulated sugar
• 1 1/2 Tbsp. instant espresso pwdr
• 1 1/2 Tbsp. vanilla
• 1 1/4 c. coarsely minced pecans
• 2 c. semisweet chocolate chips

1. Preheat oven to 350 degrees.
2. Lightly grease baking sheets or possibly line with parchment paper.
3. Place the chocolate and butter in the top of a double boiler over warm water till melted, stirring occasionally.
4. Set aside.
5. Sift together the flour, baking pwdr and salt.
6. Set aside.
7. Combine the Large eggs, sugar, espresso pwdr and vanilla in a large bowl.
8. Beat with a wooden spoon or possibly the paddle attachment of a upright mixer till well-combined.
9. Pour in the chocolate mix and mix well.
10. Gently mix in the flour mix, pecans and chocolate chips.
11. Drop by heaping tablespoonfuls, 2 inches apart, onto the prepared baking sheet.
12. Bake 12 to 15 min or possibly till cookies no longer look wet in the middle.
13. Remove to wire racks to cold.
14. Note: Use real butter only.
15. Don't substitute margarine.

bittersweet chocolate, unsalted butter, allpurpose, baking pwdr, eggs, sugar, vanilla, pecans, chocolate chips

Taken from cookeatshare.com/recipes/black-truffle-chocolate-pecan-cookies-86092 (may not work)