November 25, 2018–I decided to make some more cookies from the America’s Test Kitchen cookie cook book. There recipe did not call for espresso powder but I knew that this would add an even deeper chocolate flavor. I also still had some pecans from my friend who visited last month which was the impetus for me making these cookies–needed to use them before they went bad. At least that was the excuse I used.
First I whisked some sifted (confectioners’ sugar, flour, cocoa, and salt) together in a large bowl.
Then I gave it another while in the stand mixer to ensure it was airy and well incorporated.
Next came some egg whites and vanilla into it was smooth and chocolaty; scraping down the bowl of the mixer as necessary.
Next came the chopped pecans from North Carolina.
Followed by some chopped bitter sweet chocolate.
When I scooped the batter on the cookie sheet it looked a little liquidy so I kept my fingers crossed, hoping they would firm up when baked.
Surprise…they did.
The deep chocolaty flavor combined with the crunch of the pecans is exactly what a chocoholic would want.
