Double Chocolate Espresso Cookies

Slightly adapted from The Naptime Chef

Ingredients

2 1/2 sticks unsalted butter, room temperature

1 cup sugar

1 cup light brown sugar

2 eggs, room temperature

2 1/4 cups all-purpose flour

3/4 cups unsweetened cocoa powder

1 tsp. baking soda

1 tsp. Kosher salt

2 Tbsp. instant espresso (I use Medaglia D'Oro)

1 1/2 cups semi-sweet chocolate chips

1 cup pecan halves

Instructions

Preheat the oven to 350 F. Cream butter and sugars until light and fluffy in a stand mixer or with hand beaters. This should take a good five minutes–you really want to aerate the cookies and fully work in the sugar here. Then add eggs one at a time, mixing after each addition until just combined.

In a separate bowl, mix together the dry ingredients: flour, cocoa powder, salt, baking soda, and espresso powder. Stir with a whisk to make sure the dry ingredients are well mixed.

With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl to ensure smooth incorporation. Don’t over beat–just mix until all ingredients are combined. Using a wooden spoon or spatula, mix in chocolate chips and pecans.

Line a baking sheet with parchment. Using a 1 1/2″ ice-cream scoop or plain old teaspoon, scoop dough onto the sheet and lay out 2″ apart. Bake for 10 minutes. Cool on a wire rack before