Chocolate Cookies Supreme
2 oz unsweetened chocolate
6 oz semisweet chocolate
2 Tbsp butter
1/4 cup sifted flour
1/4 tsp baking powder
1/8 tsp salt
3/4 cup sugar
2 tsp instant coffee
1/2 tsp vanilla extract
6 oz (1 cup) semisweet chocolate morsels (I use mini's)
8 oz (2-1/4 cups) walnuts or pecans, broken into medium
Adjust rack one-third down from top of oven. Preheat oven
Cut foil to fit cookie sheets.
In the top of a small double boiler over hot water on moderate
( you can melt in a glass measure in the microwave) melt
and semisweet chocolates and the butter. Stir until smooth.
Remove top of double
boiler and set aside to cool completely.
Sift together the flour, baking powder, and salt. Set aside.
In small bowl of electric
mixer, beat the eggs, sugar, coffee and vanilla at high
speed for a minute of two. On
low speed add the cooled chocolate mixture, and finally
the sifted dry ingredients,
scraping bowl with a rubber spatula as necessary to keep
mixture smooth and
beating only until blended. Stir in the chocolate morsels
Drop by heaping teaspoonfuls 1 inch apart (these BARELY
spread at all) on aluminum
foil. Bake 10 to 12 minutes, reversing position of cookie
sheet if necessary during
baking to insure even browning. Tops will be dry and crisp.
Centers should remain
soft and chewy. DO NOT OVERBAKE.
With a wide metal spatula remove cookies to cool on a rack.
You might want to let these stand, or chill them a bit,
until the chocolate morsels
reharden before serving. Or you might like them best while
morsels are still soft.
A tip: I dissolve the instant coffee in the barest
bit of water and include it in
with the butter and chocolate when they are melting. You
must add it at the
beginning as anything cooler added to melted or melting
cause it to seize.
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