Espresso Chocolate Chip Cookies

Coffee enhances the chocolate flavor in these Espresso Chocolate Chip Cookies.

I prefer pecans to the walnuts but either will add additional flavor and a "crunch factor".

You can leave them out.

"Bake a batch of these for your Chocolate Chip Cookie lover"

Espresso Chocolate Chip Cookies Recipe

3 (1 ounce) squares unsweetened chocolate
2 cups semisweet chocolate chips
1/2 cup butter
3 eggs
1 cup white sugar
2 1/4 teaspoons finely ground espresso beans
3/4 cup all-purpose flour
1/3 teaspoon baking powder
1 cup chopped walnuts

Preheat your oven to 350 degrees. Grease cookie sheets or line them with parchment paper (I prefer the parchment paper).

In the top of a double boiler, melt together the unsweetened chocolate, 1 cup of the chocolate chips and the butter. This can also be done in a microwave oven on low setting. Stir occasionally until melted.

In a medium bowl beat the eggs and sugar until thick and light, about 3 minutes. Stir in the espresso. Add the chocolate mixture and mix well.

Sift together the flour and baking powder and fold into the egg mixture. Carefully fold in the chopped nuts and the remaining chocolate chips.

Drop the dough by tablespoonfuls 2 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Cookies will have a crackled appearance when done. Cool on baking sheets.

These Espresso Chocolate Chip Cookies are worth adding to your cookie recipe file. Give them a try and I think you'll agree.