4 lg Eggs 1 tb Strong brewed espresso
1 1/2 c Sugar 1/2 c Cake flour
16 oz Semisweet chocolate, 1/4 ts Salt
-melted and cooled 1 ts Double-acting baking powder
1/4 c Unsalted butter, softened 2 1/2 c Semisweet chocolate chips
1 tb Vanilla 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
