| 1 |
Chop 6 ounces of the chocolate for melting and cut the remaining 4 ounces into chunks about the size of large chocolate chips. |
| 2 |
Combine flour, baking powder and salt in a small bowl and mix together thoroughly with a whisk or fork. Set aside. Melt butter with 6 ounces of chocolate in a double boiler over barely simmering water, stirring occasionally, until melted and smooth. Remove from the heat and set aside. |
| 3 |
Beat the eggs with the sugar, coffee and vanilla with a mixer until pale and thick, about 5 minutes. Stir in the chocolate mixture with a rubber spatula. Stir in the flour mixture followed by the chocolate chunks and nuts, if using them. Cover and refrigerate until firm, at least an hour but up to 4 days. |
| 4 |
Preheat the oven to 350 degrees. Position racks in the upper and lower thirds of the oven. Drop level tablespoons of batter for small cookies or heaping tablespoon for large cookies, 2 inches apart on 2 cookie sheets lined with parchment paper. Bake until cookies are puffed, dry and crackled on the surface but soft and gooey inside-8 to 10 minutes for small cookies, 10-12 minutes for large cookies. Rotate the cookie sheets from top to bottom and front to back halfway through baking time to ensure even baking. |
| 5 |
Slide parchment paper onto racks to cook completely before storing. |
| 6 |
Will keep airtight for 2 days at room temperature. |
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