The sleet is coming down freezing as it hits cars and walkways. So, it's time to bake cookies and these are the best cookies ever.
Chocolate Expresso Chews. Got the recipe some years ago from Diane F who lives nearby and make them periodically for special occasions and today with winter taking aim, is special.
Recipe
Preheat oven to 325
1 cup walnuts
1/4 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
3 cups semisweet chocolate chips, divided. I use Gharadelli’s
3 ounces bittersweet chocolate, chopped Use Valrhona or some other 70% chocolate bar
1/2 cup (1 stick) unsalted butter
4 large eggs, at room temperature
1 cup granulated sugar
1 tablespoon finely ground dark-roast coffee beans or Instant expresso powder
2 teaspoons vanilla
Combine 2 cups chocolate chips, unsweetened chocolate and butter in a
heavy-bottomed saucepan. Melt over low heat, stirring until smooth. Set aside.
Spread walnuts on a baking sheet; toast in oven about 6 minutes, just until
they start to darken. Watch carefully; nuts burn quickly. Turn off the oven.
Let nuts cool, then chop coarsely.
Combine flour, baking soda and salt in a small bowl. Set aside.
In the large bowl of a stand mixer, beat eggs, sugar, ground coffee and vanilla
on high speed until thick ribbons form and the mixture has doubled in volume. This part is very important, getting the egg mixture increased in volume
By hand, stir in melted chocolate until thoroughly combined, then add dry
ingredients, chopped walnuts and remaining 1 cup chocolate chips. Cover and
refrigerate for 1 hour or until firm. Overnight is ok too, but it will have to soften just a bit before putting them on the cookie sheet.
Preheat oven to 350 degrees.
Line large baking sheets with parchment paper or silpat baking sheets.
Make golf ball-size scoops of dough, spacing them about 2 inches apart on the
baking sheets. Dough will be very dense, use 2 spoons. Don’t try to use your hands, it’ll be messy. Bake, in batches, 10 to 12 minutes; the tops will crack, but the
cookies should be gooey inside.
Let cool on the baking sheets for some minutes before transferring to a wire
rack to cool completely. If you try taking them off too soon, they’ll crumble.
The nice thing about this dough is that it freezes well, you can make the cookie balls and freeze them in freezer bags to take out and bake a few at a time whenever you have a craving for them.