decadent and addictive!
CHOCOLATE ESPRESSO CHEWS
*(NOTE: There may be a misprint in the flour measurement - see below).*
"This recipe will yield about 2 1/2 dozen 3-inch cookies, (I made about 42 - 2 1/2 " cookies), but you can make this simple cookie any size you want."
INGREDIENTS:
1/4 cup flour *(NOTE: some reviewers thought this was a misprint, and used 1 1/4 cups with better results) (I used 1 1/4 cups unbleached flour)
1/4 teaspoon baking soda
1/2 teaspoon salt
3 cups semisweet chocolate chips, divided (Jansen uses Ghirardelli)
3 ounces unsweetened chocolate, chopped
4 ounces (1 stick) unsalted butter
4 large eggs, at room temperature
1 cup sugar
1 tablespoon finely ground dark-roast coffee beans (I used 2 1/2 tsp finely ground espresso beans)
2 teaspoons vanilla extract
1 cup walnuts, toasted,* then coarsely chopped (I omitted these)
DIRECTIONS:
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. (I used a double boiler). 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 degrees. Have ready some large baking sheets lined with parchment paper.
Make golf ball-size scoops of dough, spacing them about 2 inches apart. (I did very rounded Tbsp). Bake, in batches, 10 to 12 minutes; the tops will crack, but the cookies should be gooey inside. (I baked 10 minutes). Cool on the baking sheets at least 1 minute before transferring to a wire rack to cool completely.
* To toast the nuts, spread them on a baking sheet and bake in a 325-degree oven for about 6 minutes. Watch carefully because nuts will burn quickly.
Store in an airtight container for 2 to 3 days. For long-term freezing, wrap the cookies individually in aluminum foil and place in resealable plastic food storage bags.
From Kate Jansen - Firehook Bakery
http://www.washingtonpost.com/wp-dyn/content/article/2006/07/13/AR2006071301538.html
http://media3.washingtonpost.com/wp-dyn/content/photo/2006/07/13/PH2006071301541.jpg
CHOCOLATE ESPRESSO CHEWS
*(NOTE: There may be a misprint in the flour measurement - see below).*
"This recipe will yield about 2 1/2 dozen 3-inch cookies, (I made about 42 - 2 1/2 " cookies), but you can make this simple cookie any size you want."
INGREDIENTS:
1/4 cup flour *(NOTE: some reviewers thought this was a misprint, and used 1 1/4 cups with better results) (I used 1 1/4 cups unbleached flour)
1/4 teaspoon baking soda
1/2 teaspoon salt
3 cups semisweet chocolate chips, divided (Jansen uses Ghirardelli)
3 ounces unsweetened chocolate, chopped
4 ounces (1 stick) unsalted butter
4 large eggs, at room temperature
1 cup sugar
1 tablespoon finely ground dark-roast coffee beans (I used 2 1/2 tsp finely ground espresso beans)
2 teaspoons vanilla extract
1 cup walnuts, toasted,* then coarsely chopped (I omitted these)
DIRECTIONS:
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. (I used a double boiler). 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 degrees. Have ready some large baking sheets lined with parchment paper.
Make golf ball-size scoops of dough, spacing them about 2 inches apart. (I did very rounded Tbsp). Bake, in batches, 10 to 12 minutes; the tops will crack, but the cookies should be gooey inside. (I baked 10 minutes). Cool on the baking sheets at least 1 minute before transferring to a wire rack to cool completely.
* To toast the nuts, spread them on a baking sheet and bake in a 325-degree oven for about 6 minutes. Watch carefully because nuts will burn quickly.
Store in an airtight container for 2 to 3 days. For long-term freezing, wrap the cookies individually in aluminum foil and place in resealable plastic food storage bags.
From Kate Jansen - Firehook Bakery
http://www.washingtonpost.com/wp-dyn/content/article/2006/07/13/AR2006071301538.html
http://media3.washingtonpost.com/wp-dyn/content/photo/2006/07/13/PH2006071301541.jpg