Leaving out the flour makes room for more pockets of melted chocolate and toasted chopped pecans. Whipped egg whites make these cookies airy and crisp on the outside and soft and gooey on the inside.
3. In a large, heavy-bottomed saucepan, combine butter and espresso. Place over low heat and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth, about 2 minutes.
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Sprinkle remaining 2 tablespoons chocolate chips on top. Bake 27 to 29 minutes or until a butter knife inserted comes out clean. Remove from oven, place on a wire rack, and allow pan to cool to room ...