14 oz. semisweet choc., coarsely chopped

2 c. sugar

5 oz. unsweetened choc., coarsely chopped

6 eggs, room temperature

6 Tbsp. unsalted butter

1 Tbsp. strongly brewed coffee

1-1/2 c. all-purpose flour

1-1/2 tsp. vanilla

3/4 tsp. baking powder

8 oz. semisweet choc., coarsely chopped

1/2 tsp. salt

3/4 c. walnuts, coarsely chopped, optional


Preheat oven to 350 degrees F. Line baking sheets with parchment.

Melt 14 oz. semisweet chocolate, unsweetened chocolate and butter in double boiler over gently simmering water. Stir until smooth.

Combine flour, baking powder and salt.

Beat sugar and eggs in large bowl of electric mixer until slowly dissolving ribbon forms when beaters are lifted.

Blend in coffee and vanilla. Fold in melted chocolate mixture. Fold in dry ingredients. Stir in chopped chocolate and nuts.

Drop batter buy heaping tablespoonfuls (we use much closer to teaspoonfuls) onto prepared sheets, spacing evenly.

Bake until tops are cracked, slightly shiny and soft to the touch, about 15 minutes for large cookies, 10 minutes for smaller ones.

Cool cookies slightly on baking sheets before serving.


Makes 50 large or 100 smaller cookies

Adapted from recipe from Some Crust Bakery in Claremont, California

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