New cookbooks for Christmas are always a great thing. I don’t have to buy them, so they don’t really fall under the moratorium on cookbooks. They are still met with a wee bit of eye rolling, perhaps a grimace, but always followed by a giggle. This past Christmas brought many cookbooks into the house … yay! And even a new bookshelf, built by you know who.
Other people receive cookbooks too! Many I drool over and put on my secret wish list (you know, the ones you order when you know you will be the one to get the mail or perhaps even when someone is travelling …) and many I can easily take a pass on.
Southern Living Home Cooking Favorites is one of those books that someone else received and that may have to end up in my kitchen at some point! While flipping through the book, many ooohs and aaahs and yums were heard, and then a ‘would you please make these for me?’ I never turn down a request to bake something for someone else, that usually means they mostly go on someone else’s waistline and not mine.
These cookies are HUGE! You aren’t reading incorrectly, scoop 1/3 cup of cookie dough for EACH cookie! YIKES! We can try to justify this by saying, well it only makes 15 cookies. Yeah, 15, but 15 4″ cookies that are over 1″ thick! It’s a weeks worth of treats calories in one cookie. They are so worth it though!
- 3/4 C butter
- 1 1/2 C sugar
- 2 large eggs
- 1 t vanilla extract
- 2 (3 1/2 ounce) dark chocolate bars with finely ground espresso beans, divided and chopped
- 2 1/4 C all-purpose flour
- 1/4 C cocoa
- 1/2 t baking soda
- 1/4 t salt
- 2 (4 ounce) white chocolate baking bar, chopped
- 1 C coarsely chopped pecan halves, toasted
NOTE: I used Perugina for both the white and the cappuccino chocolate. I search high and low and in and out of at least 9 stores to find Ghiradelli dark chocolate with ground espresso beans. No luck. I did, however, find milk chocolate with cappuccino … meh. Not terrible, but not a strong enough coffee taste for my liking. I did like the milk chocolate part, though. I think, sadly, that they’ve discontinued the Espresso Escape bars …
Preheat oven to 350°
Beat butter and sugar at medium speed with an electric mixer until blended. Add eggs and vanilla, beating just until blended.
Microwave half of the dark chocolate in a small bowl, at HIGH, 50 seconds to 1 minute or until melted, stirring after 30 seconds.
Add melted chocolate to butter mixture, beating just until blended.
Combine flour and next 3 ingredients; gradually add to butter mixture, beating just until blended after each addition.
Stir in remaining dark chocolate, white chocolate, and pecans.
Drop dough by 1/3 cupfuls, 2 inches apart onto lightly greased baking sheets.
Bake at 350° for 21 minutes; cool on baking sheets 5 minutes; remove to wire racks to cool completely.