Ingredients: |
Ingredients: 1/2 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
12 ounces bittersweet chocolate - 60% cocoa
1 stick, 4 ounces, unsalted butter
4 ounces unsweetened baking chocolate
4 large eggs at room temperature
1 1/2 cups sugar
1 1/2 teaspoons instant coffee powder
2 teaspoons vanilla extract
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Directions: |
Directions:MIXING:
sift together, flour, baking powder, salt... then mix together. set aside
put 1/2, 6 ounces, bittersweet chocolate, the unsweetened chocolate, and the butter on top of a double boiler. Or a heat proof bowl, over a pot of simmering water. do not allow the simmering water to touch the bowl/ top of double boiler! Stir until shiny and smooth, remove from heat and set aside. Chop the remaining 6 ounces of bittersweet chocolate into larger than average size chunks
Meanwhile, put the eggs, sugar, instant coffee powder, and vanilla in a bowl with electric whisk- beat for 10 minutes on high. The mixture will bet very creamy and much thicker looking.
With the mixer on low, slowly add the warm chocolate mixture. mix just until the chocolate is incorporated. Add the dry ingredients and the chocolate chunks. mix by hand until incorporated.
CHILLING:
Cover the bowl with plastic and refrigerate at least several hours, or even better over night. Can stay chilled for up to 4 days
BAKING:
Divide the oven into thirds with the racks, and preheat the oven to 350º. Line two baking sheets with parchment paper. Using a heaping tablespoon for each cookie, drop dough on the sheets about 2 inches apart.... these cookies will spread! Bake 10-12 minutes rotating the pans front to back and switching racks half way through. DO NOT OVERBAKE! if you are unsure if they are done, better to take them out too early. Cool on a wire rack. Eat while still warm. |
This recipe for Chocolate Espresso Cookies is from