Recipe: Chocolate Espresso Cookies (brownie-like)

CHOCOLATE-ESPRESSO COOKIES

"Because they contain very little flour, these cookies have a chewy-brownie
like texture. Enjoy!!"

6 Tbsp. all purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
8 oz. bittersweet chocolate, chopped
1/2 cup (1 stick) unsalted butter
2 large eggs
3/4 cup sugar
2 1/4 tsp. instant espresso powder
2 1/4 tsp. vanilla extract
1 cup semisweet chocolate chips
1 cup coarsely chopped walnuts

Preheat oven to 350 degrees F.

Mix flour, baking powder, and salt in small bowl.

Stir bittersweet chocolate and butter in heavy, large saucepan over low heat until melted. Remove from heat and cool to lukewarm.

Using electric mixer, beat eggs, sugar, espresso powder and vanilla in medium bowl until well blended. Stir egg mixture into warm chocolate mixture. Stir in dry ingredients. Stir in chocolate chips and chopped walnuts. Immediately drop dough by heaping tablespoons onto nonstick baking sheets, spacing 1 1/2-inches apart.

Bake until tops crack but cookies are still soft inside, about 12 minutes. Transfer baking sheets to rack; cool 5 minutes. Transfer cookies to racks; cool completely. (Can be prepared 1 day ahead. Store cookies in airtight container at room temperature.)

Makes about 30
From: Risa G.