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Prep Time: 0 Minutes Cook Time: 16 Minutes |
Ready In: 16 Minutes Servings: 16 |
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Got this from Bon Appetit many years ago. Enrico's Biscotti in the Strip District in Pittsburgh makes these same cookies - not sure if its the exact recipe, but it tastes identical. If you've never been to Enrico's Biscotti, it is a MUST for any trip to Pittsburgh as is a trip to the Strip District. Read more . A food lover's paradise! The cookies are HUGE, crunchy, chewy and melty chocolate heaven. Oh, rads is short for radicals as in RADICAL CHOCOLATE! Ingredients:
1 pound high quality bittersweet chocolate, chopped |
1 3/4 cups sugar |
4 eggs, large |
1/4 cup unsalted butter, melted |
1 tablespoon vanilla extract |
1 teaspoon espresso coffee, powder |
1/2 cup cake flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
2 1/3 cups semisweet chocolate chips |
1 cup walnuts, chopped and toasted |
Directions:
1. Melt 1 pound chocolate in top of double boiler over simmering water, stirring until smooth. Remove from heat.
2. Using electric mixer, beat sugar and eggs in large bowl until pale yellow and thick, about 5 minutes. Beat in melted chocolate, melted butter, vanilla and espresso powder.
3. Sift flower, baking powder and salt into small bowl. Stir dry ingredients into chocolate mixture. Mix in chocolate chips and nuts. Refrigerate mixture until firm, about 30 minues
4. Preheat oven to 350. Line 2 large cookie sheets with parchment paper.
5. Drop batter by 1/2 cupfuls onto prepared cookie sheets, spacing evenly. Prss with moist fingertips to form 3 1/2-4 inch rounds. Bake cookies until tops become dry and crack, about 16 minutes. Cool cookies on parchment. Remove from parchment. Cover and store in airtight container at room temperature.
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