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Alie Kruse-Kolk
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 Chocolate-Espresso Cookies
Bon Appetit Archives

A chewy, brownie-like cookie…

6 tablespoons flour
1/4 teaspoon baking powder
1/4 teaspoon salt
8 ounces bittersweet chocolate, chopped
1/2 cup (1 stick) unsalted butter
2 large eggs
3/4 cup sugar
2 1/4 teaspoons instant espresso powder
2 1/4 teaspoons vanilla extract
1 cup chocolate chips
1 cup coarsely chopped walnuts

Preheat oven to 350 degrees F. Mix flour, baking powder and salt in a small bowl. Stir bittersweet chocolate and butter in heavy large saucepan over low heat until melted. Remove from heat.
Using electric mixer beat eggs, sugar, espresso powder and vanilla in medium bowl until well blended. Stir egg mixture into warm chocolate mixture. Stir in dry ingredients. Stir in chocolate chips and chopped walnuts. Immediately drop dough by heaping tablespoonfuls onto non-stick baking sheet, spacing
1 1/2 inches apart. Bake until tops crack but cookies are still soft inside,
about 12 minutes. Transfer baking sheets to racks; cool 5 minutes.
Transfer cookies to racks; cool completely. Makes about 30 cookies.
 

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