This is a yummy sweet comfort food dessert! Great this time of year with some eggnog or hot toddies...see the links below!!
16 tablespoons of unsalted butter, softened
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
2 eggs
1 vanilla bean
2 1/4 cup of unbleached all purpose flour
2 teaspoons powdered instant espresso
1 teas salt
12 ounces bittersweet chocolate, chopped
1 1/3 cups chopped pecans
Place oven racks near the middle of the oven. Preheat the oven to 375 degrees. Grease cookie sheets.
In an electric mixer, cream the butter and sugars, scraping down the sides of the bowl often. Add eggs, one at a time, beating well after each one.
Cut the vanilla bean in half lengthwise and scrape the seeds into the mixing bowl. Mix well.
Sift the flour. Mix the sifted flour with the espresso powder, baking soda, and sat. Slowly beat into the butter mixture until fully mixed.
Mix the chopped chocolate and pecans into the dough
For big cookies, drop the batter heaping tablespoonful on the cookie sheets. For smaller cookies, drop heaping teaspoons. For flatter cookies pat the dough with the back of a spoon before baking. Bake 10 to 12 minutes for the larger cookies. Let the cookies cool slightly on the baking sheets and then remove to racks.
Now for the drinks to eat them with..talk about comfort!!!
Apple Pie Hot Toddy
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