"Karyn Rickert" > wrote in message
...
> Here is an awesome, intensely chocolate cookie that I've made for years.
It
> comes from the Bon Appetit Christmas book (page 13). I always double the
> batch as they are quite popular!
>
> Chocolate Rads
> (makes about 15)
>
> 1 pound bittersweet (not unsweetened) or semisweet chocolate
> 1 3/4 cups sugar
> 4 large eggs
> 1/4 cup (1/2 stick) unsalted butter, melted
> 1 tablespoon vanilla extract
> 1 teaspoon instant espresso powder or instant coffee powder
> 1/2 cup cake flour
> 1 teaspoon baking powder
> 1/4 teaspoon salt
> 2 1/3 cups semisweet chocolate chips (about 14 oz)
> 1 cup chopped walnuts, toasted (about 4 oz) (I always add more chocolate
> here and omit the nuts)
>
> Melt chocolate in top of double boiler over simmering water, stirring
until
> smooth. Remove from heat. 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. Sift flour, baking
> powder and salt into small bowl. Stir dry ingredients into chocolate
> mixture. Mix in chocolate chips and nuts. Cover and refridgerate mixture
> until firm, approximately 30 minutes.
>
> Preheat oven to 350 F. Line 2 large cookie sheets with parchment paper.
> Drop batter by 1/2 cupfuls onto prepared cookie sheets, spacing evenly.
> Press 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.


!/2 cup! That's a hell of a cookie.