- Flourless cooking spray for greasing.
- 3/4 cup plus 2 T. cake flour
- 1 Tbl. baking powder
- 1/8 tsp salt
- 1 T. powdered instant coffee
- 1 T. boiling water
- 1 tsp vanilla
- 7 oz. unsweetened chocolate, coarsely chopped
- 6 oz. bittersweet chocolate, coarsely chopped
- 8 Tbls. unsalted butter (1 stick)
- 7 large eggs
- 2 3/4 cups sugar
- 2 cups chopped walnuts
- 1 1/2 cups bittersweet chocolate chips
Preheat oven to 350. lightly spray cookie sheets with cooking spray or line with parchment paper.
Sift the flour, baking powder, and salt into a bowl and set aside.
Combine the instant coffee and boiling water to make a paste. Blend in the vanilla.
Melt the unsweetened and bittersweet chocolate and the butter in a saucepan over low heat. Gently stir to blend.
In a stand mixer fitted with the whisk attachment, beat the eggs, sugar and coffee paste mixture on high speed until light in texture and thick, 6-8 minutes.Add the chocolate mixture with the machine running on medium speed. On low speed, mix in the dry ingredients until just blended. Mix in the walnuts and choclate chips until blended. Scrape down the bowl as needed during mixing to blend evenly.
Using a 1/4 cup measure as a scoop, fill it with dough, level it and drop the dough onto the cookie sheet, leaving 3-4 inches between the cookies.
In batches, bake the cookies until they are cracked on top but still slightly moist, rotating the pans as necessary to bake evenly, 14 minutes. Allow cookies to cool slightly before transferring to wire racks to cool.