Double Chocolate Rad Cookies

The original recipe I’ve adapted is from Maida Heatter, I believe. These are crazy decadent, chock full of nuts and chocolate chips.

8 oz bittersweet or semisweet chocolate chips
6 T unsalted butter, cut into dice
1⁄4 c all-purpose flour
1⁄2 t baking powder
1⁄2 t kosher salt
2 eggs
3⁄4 c granulated sugar
1 t instant espresso powder (optional)
2 t vanilla bean paste, or extract
1⁄2 c bittersweet or semisweet chocolate chips
1 c pecan halves
1 c pecan halves

Preheat the oven to 350. Line 2 sheet pans with parchment.

Combine flour, baking powder, and salt in a medium bowl and stir to combine. Set aside.

Using a stand mixer with the paddle attachment, beat eggs, sugar, espresso powder, and vanilla together until lightened and fluffy, about 2-3 minutes.

Reduce speed to low and add the chocolate mixture. Mix on low until blended. Add dry ingredients and mix lightly until just combined. Add chocolate chips and nuts and incorporate, mixing a little as possible. Refrigerate dough for 15 minutes.

Scoop large balls of dough (I use an ice cream scoop) onto the sheet pan. You should have 12 cookies of about 5 oz each, if you have a kitchen scale to check weight. Place 6 cookies on each sheet pan as they will spread. Flatten cookies a bit. Bake for 9-11 minutes. Transfer sheet pan to a wire rack to cool for about 10 minutes, then remove cookies to a cooling rack to further cool.