Chocolate Espresso Cookies

By idocakes

Ingredients

• 6 Tablespoons cake meal
• 1/4 teaspoon baking powder (yes, there is such a thing as baking powder that is kosher for Passover, but if you can't find it in your local kosher store, you can omit it)
• 1/4 teaspoon salt
• 8 oz. bittersweet or semisweet chocolate
• 1/2 cup unsalted margarine
• 2 eggs
• 3/4 cup sugar
• 2 1/4 teaspoons espresso powder or instant coffee powder
• 2 1/4 teaspoons vanilla extract
• 1 cup chocolate chips
• 1 cup walnuts, finely ground (prepackaged finely ground gives the best texture to the cookies)

Details

Adapted from myjewishlearning.com

Preparation

Step 1

Preheat oven to 350 F. Mix together cake meal, baking powder, and salt. In a separate bowl melt bittersweet chocolate and margarine. In a third bowl, using an electric mixer,
beat eggs, sugar, espresso powder, and vanilla until very thick and pale, about 3 minutes. Stir the egg mixture into the warm chocolate. Mix in dry ingredients, chocolate chips, and ground walnuts.

Let the batter sit for at least ten minutes, up to an hour. (This is very important. The batter stiffens as it sits and makes much better cookies the longer it sits. It does not need to be refrigerated.) Then drop rounded tablespoons of batter onto nonstick baking sheets. Bake for 12 minutes, and allow to cool for five minutes before removing.