Triple Chocolate Fudge Cookies

Ingredients

• 10 ounces bittersweet chocolate or semisweet chocolate, chopped
• 3 ounces unsweetened chocolate, chopped
• 1/4 cup unsalted butter, cut into chunks. (I use vegan spread Earth Balance)
• 3 eggs, at room temp
• 1 cup sugar
• 1 tablespoon espresso powder or brewed coffee
• 2 teaspoons vanilla
• 6 tablespoons flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups chocolate chips (dark, semi-sweet, bittersweet, your pick)
• 1 cup finely chopped toasted pecans (optional)

Directions

1. 1

   Put chopped chocolates and butter (first three ingredients) into a sauce pan over low heat and melt.

2. 2

   Once melted, remove from heat and set aside to cool slightly.

3. 3

   Mix eggs, sugar, espresso powder, and vanilla.

4. 4

   Add the melted chocolate to the egg/sugar batter. Mix well.

5. 5

   Next add the flour, baking powder, and salt to the batter. Mix well.

6. 6

   Lastly, add chocolate chips and pecans.

7. 7

   Chill dough for approximately 60 minutes or until it can hold a shape.

8. 8

   Line a baking sheet with parchment paper and scoop dough in small balls on paper - space about 1 inch apart from each other.

9. 9

   Press dough to flatten.

10. 10

    Bake at 350 for 10 minutes. No not overbake!