| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Choco4 |
16 |
servings |
INGREDIENTS
| 1 |
lb |
Bittersweet; (not unsweetened), |
|
|
; chocolate, chopped |
|
|
OR semisweet chocolate |
| 1/2 |
c |
Cake flour |
| 1 |
ts |
Baking powder |
| 1 3/4 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 4 |
lg |
Eggs |
| 2 1/3 |
c |
Semisweet chocolate chips |
| 1/4 |
c |
Unsalted butter; (1/2 stick) |
|
|
; melted, (about 14 |
|
|
; oz.) |
| 1 |
c |
Chopped walnuts; toasted |
| 1 |
tb |
Vanilla extract |
|
|
; (about 4 oz.) |
| 1 |
ts |
Instant espresso powder or |
|
|
Instant coffee powder |
INSTRUCTIONS
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 minutes.
Cool cookies on parchment. Remove from parchment. Cover and store in
airtight container at room temperature.
Recipe by: Bon Appetit Magazine 12/92
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