Title: Chocolate Walnut Cookies
Categories: Cookies, Christmas
Yield: 12 servings
4 lg Eggs
1 1/2 c Sugar
16 oz Semisweet chocolate,
-melted and cooled
1/4 c Unsalted butter, softened
1 tb Vanilla
1 tb Strong brewed espresso
1/2 c Cake flour
1/4 ts Salt
1 ts Double-acting baking powder
2 1/2 c Semisweet chocolate chips
1 c Walnuts, chopped
In the bowl of an electric mixer beat the eggs and the sugar for 4 to
6 minutes, or until the mixture is thick and pale, add melted chocolate,
the butter, the vanilla, the espresso, the flour, the salt and the
baking powder, and beat the mixture on the lowest setting until it is
combined well. Add the chocolate chips and the walnuts and beat the
dough until it is combined well. In a sheet of parchment paper, form the
dough into a log, 4 inches in diameter, wrap it in wax paper, and chill
it for 3 hours, or until it is firm. Cut the log into 1-inch-thick
rounds, arrange the rounds 2 inches apart on baking sheets lined with
parchment paper, and bake them in batches in the middle of a preheated
350F oven for 15 minutes, or until the tops are shiny and cracked
slightly. (The cookies will be very soft.) Transfer the baking sheets
to racks and let the cookies cool completely before removing them from
the sheets. (The cookies will firm up as they cool.) Makes about 12
cookies. The Model Bakery, St. Helene, Napa Valley From Gourmet
Magazine
