Chocolate Espresso Cookies

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I adapted this recipe from Gourmet Magazine, March 1997.  Chocoholics Beware!  I like to call these cookies Chocolate Bombs, as the chocolate, espresso, and cayenne powder seem to explode in your mouth with flavor.

Check out more of Linda's favorite Cookie Recipes and Secrets To Making Perfect Cookies, lots of Chocolate Recipes.

Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.

Chocolate Espresso Cookies

3 ounces unsweetened top grade dark chocolate, chopped
1 (12 ounce) package semisweet chocolate chips, divided*
1/2 cup unsalted butter, cut into pieces 
3 large eggs
1/2 teaspoon red cayenne powder (optional)**
1 cup plus 2 tablespoons sugar
2 1/4 teaspoons finely ground dark-roast coffee beans or instant espresso powder
3/4 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt
1 cup walnuts, coarsely chopped

* Buy good chocolate. Remember, your cookies will only be as good as the chocolate you buy! I like to use Ghirardelli Premium semi-sweet baking chips

** I substituted Ground Red Chipotle that I purchased from Penzeys Spices. So good!

Preheat oven to 350°F and grease 2 large heavy baking sheets. NOTE: I like to use Silpat mats.

In a double boiler or a metal bowl set over a saucepan of barely simmering water melt unsweetened chocolate, 1 cup semi-sweet 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. Let the batter rest for about 10 to 15 minutes (it will thicken slightly during this time).

NOTE: This cookie dough doesn't do well if you freeze the dough.

Drop batter by heaping tablespoons about 2 inches apart onto baking sheets and bake in batched on the middle rack of oven for 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.

NOTE: DO NOT OVERBAKE - these should be slightly soft in the centers.

Makes about 40 cookies.