- 24
Ingredients
- 1 pound semisweet chocolate, chopped
- 1/2 cup (1 stick) butter
- 3/4 cup (3 ounces) unbleached flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 extra-large eggs
- 1 1/2 cups sugar
- 2 tablespoons instant espresso powder
- 1 tablespoon vanilla extract
- 2 cups fine-quality bittersweet (56% to 60% cacao) chips or 1/4-inch chunks
- 2 cups coarsely chopped walnuts (about 8 ounces)
Preparation
Step 1
Position oven racks in tcenter and upper third of oven and heat the oven to 325 degrees. Line 4 large baking sheets with parchment paper.
In large, heavy-bottomed saucepan, melt semi-sweet chocolate and butter over medium-low heat until smooth, 5 to 7 minutes, stirring occasionally.
In medium bowl, whisk together flour, baking powder and salt.
In bowl of stand mixer fitted with paddle attachment, or in large bowl using hand mixer, beat together eggs, sugar, espresso powder and vanilla until blended and slightly foamy, 1 to 2 minutes. Beat in melted chocolate mixture, then flour mixture. Stir in bittersweet chocolate and walnuts.
Using about 3 tablespoons of dough for each cookie, spoon dough onto two of prepared baking sheets, forming about 6 cookies per sheet. Bake until cookies are cracked on top and moist in center, about 14 minutes (do not over bake so as to keep enter of cookies moist and fudgy). Transfer baking sheets to rack and cool cookies completely before removing. Remove
cookies gently using metal spatula.