Double Chocolate Double Nut Cookies
Author: adapted from Ina Garten
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
  • 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
  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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