Chunky Chocolate-White Chocolate-Espresso Cookies

Name: Chunky Chocolate-White Chocolate-Espresso Cookies
Prep time: 1 h
Cook time: 21 min
Total time: 1 h 21 min
Yield: 15 cookies
Ingredients: 3/4 cup butter, softened; 1 1/2 cups sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 (3 1/2 ounce) dark chocolate bars with finely ground espresso beans, divided and chopped (Ghirardelli Espresso Escape); 2 1/4 cups all-purpose flour; 1/4 cup cocoa; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 (4 ounce) white chocolate baking bar, chopped (Ghirardelli); 1 cup coarsely chopped pecan halves, toasted

Submitted by ratherbeswimmin

"2009 Christmas with Southern Living"

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Ready In:: 1hr 21mins
Ingredients:: 11
Yields:: 15 cookies

ingredients

³⁄₄ cup butter, softened
1 ¹⁄₂ cups sugar
2 large eggs
1 teaspoon vanilla extract
2 (3 1/2 ounce) dark chocolate bars with finely ground espresso beans, divided and chopped (Ghirardelli Espresso Escape)
2 ¹⁄₄ cups all-purpose flour
¹⁄₄ cup cocoa
¹⁄₂ teaspoon baking soda
¹⁄₄ teaspoon salt
2 (4 ounce) white chocolate baking bar, chopped (Ghirardelli)
1 cup coarsely chopped pecan halves, toasted

directions

Preheat oven to 350°.
Beat butter and sugar at medium speed with an electric mixer until blended.
Add eggs and vanilla, beating just until blended.
Microwave half of the dark chocolate in a small bowl, at HIGH, 50 seconds to 1 minute or until melted, stirring after 30 seconds.
Add melted chocolate to butter mixture, beating just until blended.
Combine flour and next 3 ingredients; gradually add to butter mixture, beating just until blended after each addition.
Stir in remaining dark chocolate, white chocolate, and pecans.
Drop dough by 1/3 cupfuls, 2 inches apart onto lightly greased baking sheets.
Bake at 350° for 21 minutes; cool on baking sheets 5 minutes; remove to wire racks to cool completely.