Chocolate Espresse Cookies
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- 3 ounces unsweetened chocolate, chopped
- 2 cups (12 ounces) semisweet chocolate chips
- 1 stick (1/2 cup) unsalted butter, cut into pieces
- 3 large eggs
- 1 cup plus 2 tablespoons sugar
- 2-1/4 teaspoons finely ground dark-roast coffee
beans, such as Italian-roast
- 3/4 cup all-purpose flour
- 1/3 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup walnuts
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- Preheat oven to 350° F and grease 2 large heavy baking
sheets.
- In a double boiler or a metal bowl set over a saucepan
of barely simmering water melt unsweetened chocolate, 1
cup chocolate chips, and butter, stirring until smooth,
and remove top of double boiler or bowl from heat. In a
bowl with an electric mixer beat eggs, sugar, and ground
coffee on high speed until very thick and pale and mixture
forms a ribbon when beaters are lifted, about 3 minutes,
and beat in chocolate mixture. Into mixture sift in flour,
baking powder, and salt and stir until just combined. Stir
in remaining chocolate chips and walnuts.
- Drop batter by heaping tablespoons about 2 inches apart
onto baking sheets and bake in batched in middle of oven
8 to 10 minutes, or until puffed and cracked on top. Cool
cookies in baking sheets 1 minute and transfer to racks
to cool completely.
Makes about 30 cookies
Gourmet, March 1997
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