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Categories:
unsweetened chocolate semisweet chocolate eggs sugar coffee powder vanilla flour baking powder salt chocolate chips walnuts
Viewed: 25 - Published at: 5 years agoIngredients
- 2 pz. unsweetened chocolate
- 6 oz. semisweet chocolate
- 2 T butter
- 2 eggs
- 3/4 cup sugar
- 2 t espresso coffee powder
- 1/2 t vanilla
- 1/4 c flour
- 1/4 t baking powder
- 1/8 t salt
- 10 oz. semisweet chocolate chips (60% chocolate)
- 2 cups chopped toasted walnuts
Method
- Preheat oven to 350'. Line a large baking sheet with foil. Spray with Pam. Over very low heat melt unsweetened chocolate, semisweet chocolate and butter. Stir until smooth and remove from heat. Combine eggs, sugar, coffee and vanilla and best with electric mixer 2 minutes. Add cooled chocolate mixture and beat to blend. Add flour, baking powder and salt and beat until blended. Stir in chocolate chips and nuts.
- Drop by heaping teaspoons 1 inch apart onto prepared baking sheet and bake 10-12 minutes. Tops should be slightly dry and crisp with centers soft and chewy. Do not overbake. Let cool slightly before removing from sheets.
- I have made the dough and kept covered in refrigerator for up to one week to enjoy warm cookies whenever.
