4 lg Eggs
1 1/2 c Sugar
16 oz Semisweet chocolate,
-melted and cooled
1/4 c Unsalted butter, softened
1 tb Vanilla
1 tb Strong brewed espresso
1/2 c Cake flour
1/4 ts Salt
1 ts Double-acting baking powder
2 1/2 c Semisweet chocolate chips
1 c Walnuts, chopped
In the bowl of an electric mixer beat the eggs and the sugar for 4 to 6
minutes, or until the mixture is thick and pale, add melted chocolate, the
butter, the vanilla, the espresso, the flour, the salt and the baking
powder, and beat the mixture on the lowest setting until it is combined
well. Add the chocolate chips and the walnuts and beat the dough until it
is combined well. In a sheet of parchment paper, form the dough into a log,
4 inches in diameter, wrap it in wax paper, and chill it for 3 hours, or
until it is firm.
Cut the log into 1-inch-thick rounds, arrange the rounds 2 inches apart on
baking sheets lined with parchment paper, and bake them in batches in the
middle of a preheated 350F oven for 15 minutes, or until the tops are shiny
and cracked slightly. (The cookies will be very soft.) Transfer the baking
sheets to racks and let the cookies cool completely before removing them
from the sheets. (The cookies will firm up as they cool.) Makes about 12
cookies.
The Model Bakery, St. Helene, Napa Valley From
Yields
12 Cookies