Ingredients
| 4 | eggs | | 1-1/2 cup | sugar | | 1 lb. | semisweet chocolate, melted and cooled | | 1/2 stick | unsalted butter, softened | | 1 tbsp. | vanilla | | 1 tbsp. | strong brewed espresso | | 1/2 cup | cake flour | | 1/4 tsp. | salt | | 1 tsp. | double-acting baking powder | | 2-1/2 cup | semisweet chocolate chips | | 1 cup | walnuts |
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Instructions
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, butter, vanilla, espresso, flour, salt and baking powder; beat mixture on lowest setting until combined well. Add chocolate chips and walnuts; beat dough until combined well. In a sheet of parchment paper, form the dough into a log, 4-inches in diameter. Wrap in wax paper and chill for 3 hours, or until firm.
Cut log into 1-inch-thick rounds. Arrange the rounds 2-inches apart on baking sheets lined with parchment paper. Bake in batches in middle of preheated 350°F oven for 15 minutes, or until 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 from sheets. (The cookies will firm up as they cool.)
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