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Chocolate Espresso Cookies II

Source of Recipe


Gourmet, March 1997






List of Ingredients



• 3 ounces unsweetened chocolate, chopped
  
• 2 cups (12 ounces) semisweet chocolate chips (divided use)
  
• 1 stick (1/2 cup) unsalted butter, cut into pieces
  
• 3 large eggs
  
• 1 cup plus 2 Tbsp sugar
  
• 2-1/4 tsp finely ground dark-roast coffee beans, such as Italian roast
  
• 3/4 cup all-purpose flour
  
• 1/3 tsp baking powder
  
• 1/4 tsp salt
  
• 1 cup walnuts
  






Instructions



1. Preheat oven to 350 degrees (F) and grease 2 large heavy baking sheets.
   
   
2. In a double boiler or a metal bowl set over a saucepan of barely simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips and butter, stirring until smooth, and remove top of double boiler or bowl from heat. In a bowl with an electric mixer, beat eggs, sugar and ground coffee on high speed until very thick and pale, and mixture forms a ribbon when beaters are lifted, about 3 minutes. Beat in chocolate mixture. Into mixture, sift in flour, baking powder and salt, and stir until just combined. Stir in remaining chocolate chips and walnuts.
   
   
3. Drop batter by heaping tablespoons about 2 inches apart onto baking sheets and bake in batches in middle of oven 8 to 10 minutes, or until puffed and cracked on top. Cool cookies in baking sheets 1 minute, then transfer to racks to cool completely.
   
   Makes about 30 cookies.