- 14 oz chocolate chips
- 5 oz unsweetened chocolate
- 6 T butter
- 1 ½ C flour
- 3/4 t baking powder
- 1/2 t salt
- 2 C sugar
- 6 eggs, room temperature
- 2 T brewed coffee
- 1 ½ t vanilla
- 8 oz chocolate chips
- 3/4 C chopped walnuts
- Melt 14 ounces of chips, unsweetened chocolate and butter together.
- Combine the flour, baking powder and salt. Beat the sugar and eggs together until a slow dissolving ribbon forms when beaters are lifted. Blend in coffee and vanilla. Fold in the melted chocolate mixture, then the dry ingredients. Stir in 8 ounces of chocolate chips and walnuts, and let the dough chill in the refrigerator for 30 minutes. Preheat the oven to 350°.
- Drop dough by heaping teaspoonfuls onto a greased cookie sheet. Bake until the tops are cracked, slightly shiny and soft to the touch (about 15 minutes).
- Makes four dozen cookies. Omit salt if salted butter is used.
Fabulous cookies featured at my son Brian's senior piano recital.
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