Cookies

Julienne’s Double Walnut/Pecan Chocolate Espresso Cookies

1 bar of semi sweet chocolate (4 oz) 100% cacao ( Ghirardelli)

½ stick butter (1/4 cup)

1 packet of instant espresso coffee (Starbuck’s)—available at Safeway

2 tablespoons of vanilla extract

1 cup flour ½ cup semisweet See’s chocolate chips

½ teaspoon baking powder 2 cups chopped walnuts

½ teaspoon salt

2 large eggs

1 cup sugar

Heat oven to 325 degrees. Line 2 baking sheets with parchment paper or drop cookie dough into muffin paper wraps.

In saucepan melt semisweet chocolate bar (4 oz) and butter over low heat about five minutes—stirring until smooth.

In a medium bowl, whisk together flour, baking powder, and salt.

In mixer or by hand, beat together eggs, sugar, espresso powder, and vanilla until slightly foamy (1-2 minutes) Beat in melted chocolate mixture, then the flour mixture.

STIR in semisweet See’s chocolate chips and and walnuts.

Mix together, and drop onto parchment paper or in muffin paper wraps.

Bake in middle of oven until cookies appear cracked on top and moist in center—about 12 minutes. Very easy to burn at the bottom.

Do not overcook. Should be moist and fudgy.

Can be frozen.