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  • February 8, 2023

Double Chocolate Double Nut Cookies

March 22, 2014 By Betsy Cohen

Desserts Required - Double Chocolate Double Nut

Double Chocolate Double Nut Cookies

Double Chocolate Double Nut Cookies sound heavenly, don’t you agree?

Double Chocolate Double Nut Cookies started out as a craving for an amazing cookie that I had bought at Norman Love Confections in Naples. I have not stopped thinking about this cookie. I bought one with the intention of giving it as a part of a gift for a friend with whom I was staying; unfortunately, by the time I got to her home, only half a cookie remained. So, I kind of kept it to the side while presenting her with the other delectable treats.

Finally, the other night I couldn’t take it anymore. I love Ina Garten’s books, because they are incredibly easy to follow and her recipes have never let me down. I found her chocolate peanut butter gobs and thought that they had a similar exterior to the one from NLC. I decided to use this recipe as the foundation for my cookies.

Desserts Required - Double Chocolate Double Nut

Ina’s recipe calls for peanut butter chips but I wasn’t in a peanut butter mood, so I added more chocolate. Why not?

These cookies are wonderful. Rich and chocolatey and they have a fabulous crackly outside. Are they exactly like the ones from Norman Love Confections? No, but until my next trip to Naples and/or Ft. Myers or until Chef Norman decides to write a cookbook and include the recipe, these Double Chocolate Double Nut Cookies will suffice quite nicely.

Desserts Required - Double Chocolate Double Nut

Watch it:

Pin it with horizontally:  http://www.pinterest.com/pin/26106872815107229/

Pin it vertically:  http://www.pinterest.com/pin/26106872815107245/

Double Chocolate Double Nut Cookies
Print
Recipe Type: Cookies
Author: adapted from Ina Garten
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 16
Ingredients
  • 6 tablespoons (¾ stick) unsalted butter
  • 16½ ounces semisweet or bittersweet chocolate chips, divided
  • 2 ounces unsweetened chocolate
  • 2 eggs plus 1 egg yolk
  • 1 tablespoon instant espresso powder
  • 2 teaspoons vanilla extract
  • ¾ cup sugar
  • ⅓ cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 cup walnut halves
  • 1 cup pecan halves
Instructions
  1. Preheat the oven to 325°. Line two baking sheets with parchment paper and set aside.
  2. Place the butter, 6 ounces of semisweet or bittersweet chocolate chips and the unsweetened chocolate into a microwaveable bowl. Microwave until nearly melted and then stir until the mixture is completely melted. Set aside to cool for 15 minutes.
  3. In a large mixing bowl, mix the eggs and egg yolk, espresso powder and vanilla to combine. Add the sugar until the mixture is thick and creamy, about 2 minutes. With the mixer on low, add in the melted chocolate mixture. Blend in the flour, baking powder and salt.
  4. Remove from the mixer and fold in the remaining 10½ ounces of chocolate chips, walnuts and pecans.
  5. Use a large cookie scoop (roughly 3 tablespoons) to transfer the dough to the prepared baking sheets. The batter will spread just a bit so leave about 1” in between cookies.
  6. Bake at 325° for 15 minutes, rotating the pans top to bottom and front to back halfway through.
  7. Remove from the oven and cool completely.
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Filed Under: Cookies Tagged With: all purpose flour, baking powder, chocolate chips, eggs, instant espresso powder, kosher salt, pecan halves, sugar, unsalted butter, vanilla extract, walnut halves

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About Betsy

Happylicious By Betsy December 2015 lo res I have loved desserts for as long as I can remember. Growing up I loved the smell of freshly baked challah in my maternal great-grandmother’s kitchen, the incredible butter cookies from my paternal grandmother and the perfect pies my mother used to bake when company came over. More about me.
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