2 fluid ounces Coffee or espresso
2 ounces Unsweetened chocolate
4 1/2 ounces All-purpose flour, sifted
1/4 teaspoon Salt
3 ounces Unsalted butter
1/2 teaspoon Vanilla extract
8 ounces Granulated sugar
2 Eggs
6 ounces Walnuts, chopped
6 ounces Milk chocolate chips
Yield: 34 Cookies
1. Combine the coffee and chocolate and melt over a bain marie.
2. Stir the flour and salt together and set aside.
3. Cream the butter, vanilla and sugar together until fluffy. Add the eggs one at a time. Add the chocolate mixture, stirring to blend well.
4. Stir the flour into the chocolate mixture, then fold in the nuts and chocolate chips.
5. Portion into 1-ounce (30-gram) mounds using a #20 portion scoop. Place on parchment-lined baking sheets and refrigerate for at least 1 hour before baking. Bake at 375°F (190°C) until set, approximately 12 minutes.
Notes: Method: Drop Cookies
2 ounces Unsweetened chocolate
4 1/2 ounces All-purpose flour, sifted
1/4 teaspoon Salt
3 ounces Unsalted butter
1/2 teaspoon Vanilla extract
8 ounces Granulated sugar
2 Eggs
6 ounces Walnuts, chopped
6 ounces Milk chocolate chips
Yield: 34 Cookies
1. Combine the coffee and chocolate and melt over a bain marie.
2. Stir the flour and salt together and set aside.
3. Cream the butter, vanilla and sugar together until fluffy. Add the eggs one at a time. Add the chocolate mixture, stirring to blend well.
4. Stir the flour into the chocolate mixture, then fold in the nuts and chocolate chips.
5. Portion into 1-ounce (30-gram) mounds using a #20 portion scoop. Place on parchment-lined baking sheets and refrigerate for at least 1 hour before baking. Bake at 375°F (190°C) until set, approximately 12 minutes.
Notes: Method: Drop Cookies
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