Tuesday, December 7, 2010

Dark Chocolate Expresso Cookies

These cookies should be illegal!

Even if you're not a coffee fan don't let the espresso part scare you away. You can't really taste "coffee", just intense chocolaty richness. Let me say it again, intense chocolaty richness. The outsides are flaky and a little crisp, and the insides are chewy, gooey, creamy, chocolate wonderfulness! I'm not even sure if wonderfulness is a word, but it should be. I highly recommend popping them in the microwave for 30 seconds to get the warm, fresh from the oven feel back. But they're delicious either way. 
Get the recipe from Epicurious.com  
Chop the dark, unsweetened baker's chocolate

Melt the butter, and the chocolate, and the chocolate chips over a double boiler...this can't be bad...
...until it looks like this. I highly recommend tasting it at this point. Try to resist drinking it with a straw. Don't burn yourself, but I think you'll agree, the blisters would be worth it!
 Then add some other stuff...like sugar...

and eggs, and coffee. Beat for 3 minutes.

Then mix it all together. And add some more chocolate, what the heck, live a little!

Then toast your walnuts, because they just taste better that way. Heat them over medium heat until you can smell them. Then they're ready.

Mix those in too.

Drop by rounded tablespoon onto a Silpat lines cookies sheet. I use a mini ice cream scoop. And bake until they look like...

...this! 350 degrees, about 8 minutes. ~Therapy!~

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