{"id":346,"date":"2008-11-21T22:03:45","date_gmt":"2008-11-22T04:03:45","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=346"},"modified":"2008-11-21T22:03:45","modified_gmt":"2008-11-22T04:03:45","slug":"chocolate-espresso-cookies","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2008\/11\/21\/chocolate-espresso-cookies\/","title":{"rendered":"Chocolate Espresso Cookies"},"content":{"rendered":"

It has been quite a while since my last post…and people noticed! \u00a0Incredible! \u00a0I have<\/em> been baking and cooking, but not blogging. \u00a0I have a lot of catching up to do.<\/p>\n

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I made these cookies for a friend to bring on a picnic date. \u00a0Easy to transport yet still special enough to be a romantic dessert that pairs well with wine, or coffee. \u00a0Lucky me, I was able to use my fancy Guittard chocolate! \u00a0It was a great chocolate for these cookies; not too sweet and a great complement to the espresso.<\/p>\n

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The little flecks in the batter here is actual espresso…no instant coffee in these cookies! \u00a0I think that makes a real difference in the flavor.<\/p>\n

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After adding the melted chocolate to the batter and stirring in the nuts and chips the batter is thick and sticky. \u00a0It’s a little messy to drop onto the cookie sheets, but I managed.<\/p>\n

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Once baked these cookies have crisp tops and fudgy centers. \u00a0The crunch of the walnuts and additional chips makes them extra delicious.<\/p>\n

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3 ounces unsweetened chocolate, chopped
\n2 cups (12 ounces) semisweet chocolate chips
\n8 tablespoons unsalted butter, cut into pieces
\n3 large eggs
\n1 cup plus 2 tablespoons sugar
\n2 1\/4 teaspoons finely ground dark-roast coffee beans, such as Italian-roast
\n3\/4 cup all-purpose flour
\n1\/3 teaspoon baking powder
\n1\/4 teaspoon salt
\n1 cup walnuts<\/p>\n

Preheat oven to 350\u00b0F and grease 2 large heavy baking sheets.<\/p>\n

In a double boiler or a metal bowl set over a saucepan of barely simmering water melt unsweetened chocolate, 1 cup chocolate chips, and butter, stirring until smooth, and remove top of double boiler or bowl from heat. In a bowl with an electric mixer beat eggs, sugar, and ground coffee on high speed until very thick and pale and mixture forms a ribbon when beaters are lifted, about 3 minutes, and beat in chocolate mixture. Into mixture sift in flour, baking powder, and salt and stir until just combined. Stir in remaining chocolate chips and walnuts.<\/p>\n

Drop batter by heaping tablespoons about 2 inches apart onto baking sheets and bake in batched in middle of oven 8 to 10 minutes, or until puffed and cracked on top. Cool cookies in baking sheets 1 minute and transfer to racks to cool completely.<\/p>\n