Chocolate Pecan Walnut Globs

Fabulous! one of the best cookies I ever made. Enjoy! Definitely will satisfy your chocolate cookie/brownie cravings!

Ingredients

• 6 tablespoons (3/4 stick (450 g)) unsalted butter
• 12 ounces (340 g) semisweet chocolate chips, divided
• 2 ounces (55 g) unsweetened chocolate
• 2 extra-large eggs
• 1 tablespoon (15 ml) instant espresso powder
• 2 teaspoons (10 ml) pure vanilla extract
• 3/4 cup (180 ml) sugar
• 1/3 cup (80 ml) plus 1 tablespoon (15 ml) all-purpose flour
• 1 teaspoon (5 ml) baking powder
• 1/4 teaspoon (1 ml) kosher salt
• 1 cup (240 ml) whole walnut halves (not chopped)
• 1 cup (240 ml) whole pecan halves (not chopped)

Method

1. Preheat the oven to 325 degrees F (165°C). Line a few sheet pans with parchment paper.
2. In a bowl set over simmering water, melt the butter, 6 ounces (170 g) of the chocolate chips, and the unsweetened chocolate, stirring occasionally, until just melted. Remove from the heat and cool for 15 minutes.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, espresso powder, and vanilla until combined. Add the sugar, raise the speed to medium-high, and beat for 2 minutes, until the batter is thick. Set aside.
4. With the mixer on low, slowly add the chocolate mixture to the egg mixture. Combine the 1/3 cup (80 ml) of flour, baking powder, and salt in a small bowl and fold it into the chocolate mixture with a rubber spatula.
5. In another bowl, combine the walnuts and pecans, add the remaining 6 ounces (170 g) of chocolate chips and the tablespoon of flour, and fold it into the chocolate mixture.
6. With 2 soup spoons, drop rounded mounds of batter 1 inch (3 cm) apart onto the prepared sheet pans. Bake for 15 minutes exactly. Cool on the baking sheets.

enjoy!