- 15
Ingredients
- 11 oz. bittersweet or semisweet chocolate, chopped
- 3 tbsp unsalted butter
- 1 tsp instant espresso powder
- 1/2 c packed dark brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 c all purpose flour
- 1/4 tsp baking powder
- Pinch of salt
- 1 c chopped toasted hazelnuts and/or pecans
- 1/4 c cocoa nibs
Preparation
Step 1
Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter 2 baking sheets.
Melt 8 oz. of the chocolate with the butter and espresso powder, if using, over a double boiler. Remove from the heat.
Beat the sugar, eggs, and vanilla with an electric mixer on medium speed in a large bowl until smooth and well blended. Whisk in the chocolate mixture. Sift the flour, baking powder, and salt over the mixture and whisk until well blended. Stir in the remaining 3 oz. chopped chocolate, the nuts and cocoa nibs, if using.
Drop the batter, using a scant 1/4 c c for each cookie, about 2" apart on the prepared baking sheets, placing 8 cookies on the first sheet and 7 on the second. Bake one sheet at a time for 10-12 mins or until the tops are slightly cracked and the surface has a dull sheen.
Cool the cookies on the baking sheets on wire racks for about 10 mins then transfer cookies to the racks to cool completely.