Ingredients
Units
- 8 oz semi sweet chocolate, chopped
- 3 oz unsalted butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs, at room temperature
- 3/4 cup granulated sugar
- 1/2 teaspoon instant coffee or coffee extract, optional but recommended
- 2 teaspoons vanilla extract
- 1 cup (6 oz) semisweet chocolate chips
- 8.5 oz walnuts or pecans, or use 1 cup of each (2 cups total after they're chopped)
Instructions
- Preheat oven to 350º.
- Butter two cookie sheets or line with buttered parchment paper.
- Melt chopped chocolate with butter and reserve. I use the microwave in 15 second spurts, mixing after each one. You can also use a double boiler were the water doesn't touch the bottom of the bowl, just the steam.Â
- Coarsely chop the walnuts or pecans.Â
- Beat together eggs with sugar in a large bowl for 2 minutes. The mixture will be thick and light colored.Â
- Add chocolate mixture and mix well.
- Add flour, salt, and baking powder and mix just until incorporated.
- Add chocolate chips and chopped walnuts. Mix until it's all coated with chocolate. The mixture will be shiny and will feel too thin for cookies.Â
- Drop tablespoons of this mixture onto the prepared baking sheet, leaving some space between them. Do not press down.Â
- Bake for 10 to 12 minutes, until shiny and crackly. The middle of the cookies will be soft.
- Let cool completely on a wire rack before removing from the baking sheets.
- Store in an airtight tin.
Notes
- Baking: I use buttered cookie sheets for this recipe. But a silpat (silicone sheet) or greased parchment paper also works.
- Chocolate: use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar.
- Nuts: I use all walnuts or pecans, but the original recipe calls for some of each. It is essential that you use them. Otherwise, the cookies won't hold. You can substitute hazelnuts.
- Storing: airtight containers are recommended. I like to use tins, but cookie jars work just fine.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/24
- Calories: 197
- Sugar: 14.9 g
- Sodium: 55.1 mg
- Fat: 13.9 g
- Carbohydrates: 18 g
- Fiber: 1.8 g
- Protein: 2.9 g
- Cholesterol: 23.1 mg