Julienne’s Double-Chocolate Espresso Walnut Cookies

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I had a bit of a sweet tooth yesterday, so I tried out this new 5 star restaurant recipe for some amazing chocolate espresso cookies.

Julienne in San Marino, California is a quaint sidewalk cafe that is known for their delicious food and these cookies are a highly requested menu item.

After trying it myself, I must say that this is a must-have recipe for any chocolate lover.


New 5 Star Secret Recipe

Julienne’s Double-Chocolate Espresso Walnut Cookies

1 pound semisweet chocolate, chopped
1/2 cup (1 stick) butter
3/4 cup (3 ounces) unbleached flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 extra-large eggs
1 1/2 cups sugar
2 tablespoons instant espresso powder
1 tablespoon vanilla extract
2 cups fine-quality bittersweet (56% to 60% cacao) chips or 1/4-inch chunks
2 cups coarsely chopped walnuts (about 8 ounces)

Position the oven racks in the center and upper third of the oven and heat the oven to 325 degrees. Line 4 large baking sheets with parchment paper.

In a large, heavy-bottomed saucepan, melt the semi-sweet chocolate and butter over medium-low heat until smooth, 5 to 7 minutes, stirring occasionally.

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

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat together the eggs, sugar, espresso powder and vanilla until blended and slightly foamy, 1 to 2 minutes. Beat in the melted chocolate mixture, then the flour mixture. Stir in the bittersweet chocolate and walnuts.

Using about 3 tablespoons of dough for each cookie, spoon the dough onto two of the prepared baking sheets, forming about 6 cookies per sheet. Bake until the cookies are cracked on top and moist in the center, about 14 minutes (do not over bake so as to keep the center of the cookies moist and fudgy). Transfer the baking sheets to a rack and cool the cookies completely before removing. Remove the cookies gently using a metal spatula.

Makes about 2 dozen cookies.

Source: LA Times

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