Chocolate Espresso Walnut Cookies

Chocolate Espresso Walnut Cookies

1 pound semisweet chocolate, chopped
1/2 cup (1 stick) butter
3/4 cup (3 ounces) unbleached flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 extra-large eggs
1 1/2 cups sugar
2 tablespoons instant espresso powder
1 tablespoon vanilla extract
2 cups fine-quality bittersweet (56% to 60% cacao) chips or 1/4-inch chunks
2 cups coarsely chopped walnuts (about 8 ounces)

Position the oven racks in the center and upper third of the oven
and heat the oven to 325 degrees. Line 4 large baking sheets with
parchment paper.

In a large, heavy-bottomed saucepan, melt the semi-sweet chocolate
and butter over medium-low heat until smooth, 5 to 7 minutes,
stirring occasionally.

In a medium bowl, whisk together the flour, baking powder and salt.

In the bowl of a stand mixer fitted with the paddle attachment, or
in a large bowl using a hand mixer, beat together the eggs, sugar,
espresso powder and vanilla until blended and slightly foamy, 1 to
2 minutes. Beat in the melted chocolate mixture, then the flour
mixture. Stir in the bittersweet chocolate and walnuts.

Using about 3 tablespoons of dough for each cookie, spoon the dough
onto two of the prepared baking sheets, forming about 6 cookies per
sheet. Bake until the cookies are cracked on top and moist in the
center, about 14 minutes (do not over bake so as to keep the center
of the cookies moist and fudgy). Transfer the baking sheets to a
rack and cool the cookies completely before removing. Remove the
cookies gently using a metal spatula.

Makes about 2 dozen cookies.