Chocolate espresso cookies

3 ounces unsweetened chocolate, chopped
1 cup (6 oz) semisweet chocolate chips for batter
1/2 cup unsalted butter, cut into pieces

3 large eggs
1 cup plus 2 tablespoons sugar
2 tbsps finely ground dark-roast coffee beans

1 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt

1 cup walnuts, chopped
1 cup semisweet chocolate chips for final mix (optional)


Preheat oven to 350°F and grease 2 large heavy baking sheets.

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 (if using) and walnuts.

Drop batter by heaping tablespoons about 2 inches apart onto baking sheets and bake in batches 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.

Makes about 30 cookies.

Can also be baked as brownies: Pour into a pregreased 9" square pyrex pan and bake at 350 for about 25-30 minutes.

Adapted from epicurious