These are extremely light chocolate cookies with a delightful satiny top.
The cookie “dough” will be more like a batter. Set in the refrigerator to chill while you pre-heat the oven to 350 and prepare 2 baking sheets with parchment paper. While one batch bakes, set the batter back in the refrigerator
- ¾ cups all-purpose flour
- ½ teaspoon. baking powder
- ¼ teaspoon salt
- 3 ounces unsweetened chocolate, chopped
- 2 cups semisweet chocolate chips
- ½ cup unsalted butter, cut into pieces
- 3 large eggs
- 1 cup plus 2 tablespoons sugar
- 2 ¼ teaspoons finely ground dark-roast coffee beans
- 1 cup chopped walnuts
- Assemble all your ingredients, mixing the flour, baking powder, and salt and setting them aside.
- Put a small, heavy boiler in a small skillet filled with water. This will act as a ‘double boiler’ and in it place the 3 ounces unsweetened chocolate and 1 cup of the semisweet chocolate chips, and the butter.
- Simmer the water over medium heat until the chocolate and butter has melted and formed a smooth mixture, stirring constantly with a wooden spoon – about 6 minutes. Set aside.
- In a medium size bowl, beat the eggs, sugar, and ground coffee until very thick and pale – about 3 minutes.
- Beat in the chocolate mixture.
- Stir in the dry ingredients and the remaining chocolate chips and walnuts.
- Pre-heat the oven to 350 degrees and while it is preheating, set the cookie dough in the refrigerator.
- Drop the batter by teaspoons* about 2” apart onto the baking sheets. They will start spreading right away. Bake in the middle of the oven for about 8-10 minutes. They should be puffed and cracked on top.
- Cool cookies on the baking sheets for about 2 minutes before transferring them to cooling racks.
* If a larger cookie is desired, drop by tablespoons but place 3” apart as the cookies spread to an unusual degree.