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Preheat oven to 300°. Cream butter and sugars together in a medium bowl. Beat in egg and vanilla. Sift together dry ingredients and beat into the moist mixture. Stir in espresso and chocolate chips and (optional) pecans. Place small spoonfuls of batter onto un-greased cookie sheets. Bake for 15-20 minutes. I can usually get about 48 cookies if I am careful about how big I make them and how much batter I eat while they are cooking!
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Intensifies chocolate flavor — brownies, chocolate cake, tiramisu
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Calibrated tamper — consistent 30lb pressure for even extraction