Chocolate -- chopped
Or semisweet chocolate
Semisweet chocolate chips
Unsalted butter -- (1/2
Melted -- (about 14 oz.)
Chopped walnuts -- toasted
(about 4 oz.)
Instant espresso powder or
Instant coffee powder
Melt 1 pound chocolate in top of double boiler over simmering water,
stirring until smooth. Remove from heat.
Using electric mixer, beat sugar and eggs in large bowl until pale
yellow and thick, about 5 minutes. Beat in melted chocolate, melted
butter, vanilla and espresso powder.
Sift flour, baking powder and salt into small bowl. Stir dry
ingredients into chocolate mixture. Mix in chocolate chips and nuts.
Refrigerate mixture until firm, about 30 minutes.
Preheat oven to 350 degrees. Line 2 large cookie sheets with
parchment paper. Drop batter by 1/2 cupfuls onto prepared cookie
sheets, spacing evenly. Press with moist fingertips to form 3 1/2 to
4 inch rounds. Bake cookies until tops become dry and crack, about 16
Cool cookies on parchment. Remove from parchment. Cover and store in
airtight container at room temperature.
Recipe By : Bon Appetit Magazine 12/92