Chocolate-Espresso Cookies

Chocolate-Espresso Cookies

Ingredients:

6

Tbl

All-purpose flour

Tsp

Baking powder

1/3

Tsp

Salt

8

Oz

Bittersweet or semisweet chocolate, chopped

Cup

Unsalted butter

2

 

Eggs

Cup

Sugar

2-1/4

Tsp

Instant espresso powder

2-1/4

Tsp

Vanilla

1

Cup

Semisweet chocolate chips

1

Cup

Walnuts, coarsely chopped

Directions:

Preheat oven to 350. Mix flour, baking powder and salt in small bowl. Stir bittersweet chocolate and butter in a large saucepan over low heat until melted. Remove from heat. In a medium bowl with an electric mixer, beat eggs, sugar, espresso powder and vanilla, until well blended. Stir egg mixture into chocolate mixture. Stir in dry ingredients. Stir in chocolate chips and nuts.

Drop dough by heaping tablespoons or a ice cream dipper onto a nonstick baking sheet, about 2 apart. Bake until tops crack but cookies are still soft inside, about 10-12 min. Transfer cookie sheet to rack and cool 5 min. Remove cookies to wire rack to finish cooling. Store in an airtight container.

 

Yields

36 cookies

 

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