Chocolate Espresso Chew

Sunday, July 16, 2006

This recipe will yield about 2 1/2 dozen 3-inch cookies, but you can make this simple cookie any size you want. Store in an airtight container for 2 to 3 days. For long-term freezing, wrap the cookies individually in aluminum foil and place in resealable plastic food storage bags.


1/4 cup flour
1/4 teaspoon baking soda
1/2 teaspoon salt
3 cups semisweet chocolate chips (Jansen uses Ghirardelli)
3 ounces unsweetened chocolate, chopped
4 ounces (1 stick) unsalted butter
4 large eggs, at room temperature
1 cup sugar
1 tablespoon finely ground dark-roast coffee beans
2 teaspoons vanilla extract
1 cup walnuts, toasted,* then coarsely chopped

Combine the flour, baking soda and salt in a small bowl and set aside.

Melt 2 cups of the chocolate chips, the unsweetened chocolate and butter in a heavy-bottomed saucepan over low heat, stirring until smooth. Set aside.

In the large bowl of a stand mixer on high speed, beat the eggs, sugar, ground coffee and vanilla extract until thick ribbons form and the mixture has doubled in volume. By hand, stir in the melted chocolate mixture until thoroughly combined, then add the dry ingredients, chopped walnuts and the remaining chocolate chips. Cover and refrigerate for 1 hour or until firm.

Preheat the oven to 350 degrees. Have ready some large baking sheets lined with parchment paper.

Make golf ball-size scoops of dough, spacing them about 2 inches apart. Bake, in batches, 10 to 12 minutes; the tops will crack, but the cookies should be gooey inside. Cool on the baking sheets at least 1 minute before transferring to a wire rack to cool completely.

* To toast the nuts, spread them on a baking sheet and bake in a 325-degree oven for about 6 minutes. Watch carefully because nuts will burn quickly.

Per cookie: 190 calories, 3 g protein, 20 g carbohydrates, 13 g fat, 36 mg cholesterol, 6 g saturated fat, 62 mg sodium, 2 g dietary fiber. Recipe tested by Leigh Lambert; e-mail questions to

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