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.
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.
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 |
- 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
- Preheat the oven to 325°. Line two baking sheets with parchment paper and set aside.
- 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.
- 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.
- Remove from the mixer and fold in the remaining 10½ ounces of chocolate chips, walnuts and pecans.
- 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.
- Bake at 325° for 15 minutes, rotating the pans top to bottom and front to back halfway through.
- Remove from the oven and cool completely.
