Makes about 40 cookies
Ingredients- 3 ounces unsweetened chocolate, chopped
- 2 cups (12 ounces) semisweet chocolate chips
- 1 stick (1/2 cup) unsalted butter, cut into pieces
- 3 large eggs
- 1/2 teaspoon cayenne powder
- 3-1/2 teaspoons finely ground dark-roast coffee beans, such as Italian-roast
- 1 cup plus 2 tablespoons sugar
- 3/4 cup all-purpose flour
- 1/3 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup walnut pieces (optional)
Equipment: dark metal cookie sheets.
Method
Preheat the oven to 350º.
1. In a double boiler – or a metal bowl set over a saucepan of barely simmering water – melt the unsweetened chocolate, 1 cup of the chocolate chips, and the butter, stirring until smooth. Remove from heat.
2. Beat the eggs, sugar, cayenne and ground coffee with an electric mixer on high speed until very thick and pale. The mixture should form a ribbon when beaters are lifted, after about 3 minutes. Beat in the chocolate mixture.
3. Sift the flour into the chocolate mixture, then the baking powder and salt. Stir until just combined. Stir in the remaining chocolate chips and walnuts, if using.
4.Drop the batter by heaping teaspoonsful about 2 inches apart onto greased dark metal baking sheets and bake in batches around 7 minutes, or until puffed and cracked on top. Cool cookies on baking sheets 1 minute and then transfer to racks to cool completely.
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