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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.
More of Linda's favorite
Cookie
Recipes,
and
Secrets To Making Perfect Cookies. Also learn
How To Have A Successful Holiday Cookie Exchange or Cookie
Swap.
For all your cookie baking
needs such as
cookie sheets,
cookie
cutters,
brownie pans,
wire cooling racks,
cookie
press,
cookie decorating kits,
Silicone Baking Mats, and
more.
Chocolate Espresso Cookies Recipe
Recipe Type:
Cookies,
Christmas Cookie,
Chocolate,
Coffee,
Drop Cookies
Yields: about 40 cookies
Prep time: 15 min
Cook time: 10 min
Ingredients:
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 granulated
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-quality 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!
Preparation:
Preheat oven to 350°F and grease 2 large heavy baking sheets.
NOTE: I like to use
Silicone Baking 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.
Learn different
techniques for
How To Melt Chocolate.
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 egg 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.
Remove from oven and cool cookies
on
baking sheets 1 minute and then transfer to racks to cool completely.
NOTE: DO NOT OVER BAKE - these cookies should be slightly soft in the centers.
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