- 1 1/4 cup flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3 cups semisweet chocolate chips I used Ghirardelli
- 3 oz unsweetened chocolate chopped
- 4 oz (1 stick) unsalted butter
- 4 large eggs at room temperature
- 1 cup sugar
- 1 tbsp finely ground dark-roast coffee beans I used espresso powder
- 2 tsp vanilla extract
- Combine the flour, baking soda and salt in a small bowl and set aside.
- Melt 2 cups of the chocolate chips, the unsweetened chocolate and butter in a heavy-bottomed saucepan over low heat, stirring until smooth. Set aside.
- In the large bowl of a stand mixer on high speed, beat the eggs, sugar, ground coffee and vanilla extract until thick ribbons form and the mixture has doubled in volume. By hand, stir in the melted chocolate mixture until thoroughly combined, then add the dry ingredients, chopped walnuts and the remaining chocolate chips. Cover and refrigerate for 1 hour or until firm.
Preheat the oven to 350°F. Have ready some large baking sheets lined with parchment paper. Make golf ball-size scoops of dough, spacing them about 2 inches apart.
- Bake, in batches, 10 to 12 minutes; the tops will crack, but the cookies should be gooey inside. Cool on the baking sheets at least 1 minute before transferring to a wire rack to cool completely.
Recipe source: Washington Post