CHOCOLATE ESPRESSO COOKIES
3 ounces Stam Extra bitter chocolate chopped
2 cups Stam Semi Sweet Chocolate chopped
1 stick ( ½ cup ) unsalted butter cut in pieces
3 large eggs
1 cup plus 2 tbsp sugar
2 ¼ tsps finely ground dark roast coffee beans
¾ cup all-purpose flour
1 / 3 tsp baking powder
¼ tsp salt
1 cup walnuts
Preheat oven to 350 f and grease 2 large heavy baking sheets

In a double boiler or a metal bowl set over a saucepan of barely
simmering water melt unsweetened chocolate, 1 cup semi-sweet
chocolate and butter stirring until smooth, and remove top of
double boiler or bowl from heat . In a bowl with an electric mixer
beat eggs, sugar and ground coffee on high speed until very thick
and pale and mixture forms a ribbon when beaters are lifted, about
3 minutes, and beat in chocolate mixture. Into mixture sift in flour,
baking powder, and salt and stir until just combined. Stir in
remaining chocolate chips and walnuts.

Drop batter by heaping table spoons about 2 inches apart onto
baking sheet sand bake in batched middle of oven 8 to 10 minutes
or until puffed and cracked on top. Makes about 30 cookies. Cool in
baking sheets 1 minute and transfer to racks to cool completely