SERVINGS | Makes eighteen 3-inch cookies
SOURCE: From Celebrate with Chocolate (submitted by Amy)
Ingredients
1 pound semisweet baking chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
¼ pound unsalted butter, cut into ½-ounce pieces
½ cup flour
¼ cup unsweetened cocoa powder
¼ tsp. baking powder
¼ tsp. salt
4 eggs
1 cup sugar
2 Tbl. instant espresso powder
½ cup semisweet chocolate chips
¼ cup pecans, toasted and coarsely chopped
¼ cup walnuts, toasted and coarsely chopped
1 Tbl pure vanilla extract
Instructions
Preheat the oven to 325.
Melt the chopped semisweet chocolate, unsweetened chocolate, and butter in the top half of a double boiler and stir until smooth. Set aside.
In a sifter combine the flour, cocoa powder, baking powder and salt. Sift onto a large piece of wax paper. Set aside
Place the eggs, sugar, and espresso powder in the bowl of an electric mixer fitted with a paddle. Beat on medium speed for 4 minutes until the mixture is thickened and slightly frothy. Add the chocolate and butter mixture and mix on medium to combine, about one minute. Use a rubber spatula to scrape down the sides of the bowl. Operate the mixer on low while gradually adding the dry ingredients; mix until incorporated, about 45 seconds. Scrape down the inside of the bowl. Add the chocolate chips, pecans, walnuts, and vanilla extract and mix on low to combine, about 10 seconds. Remove the bowl form the mixer and use a rubber spatula to finish mixing the ingredients until thoroughly combined.
Using 3 heaping tablespoons of batter for each cookie; portion 6 cookies, evenly spaced, on each of 3 nonstick baking sheets. Place 1 baking sheet on the top rack and 1 baking sheet on the center rack of the oven and bake for 18 minutes, rotating the sheets form top to center halfway through the baking time ( also turn tray 180 degrees).
Posted by Jenipurr at October 13, 2005 08:36 AM