Eat Beat: Julienne’s double-chocolate espresso cookies

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.

This Eat Beat features a Culinary SOS request from Pat Schwanhausser in Elkin, N.C.:

Julienne was happy to share its recipe for amazing chocolate espresso cookies. In this Eat Beat, Test Kitchen manager Noelle Carter demonstrates the cookies. You can find the recipe here.

Catch our televised recipe demonstrations on KTLA select weekdays toward the end of the 1 p.m. news hour; you can also watch the videos on Food’s homepage.

ALSO:

Mac ‘n’ cheese recipes galore!

Go behind the scenes at the Test Kitchen

Browse hundreds of recipes from the L.A. Times Test Kitchen

-- Noelle Carter
You can find me on Facebook, Google+ and Twitter

Video credit: KTLA

Julienne’s double-chocolate espresso walnut cookies

Total time: 1 hour, 15 minutes plus cooling time

Servings: Makes about 2 dozen cookies

Note: Adapted from Julienne in San Marino. The cookies are best served the day they are made, but are also delicious the next day. Store them in an airtight container at room temperature.

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 ¼-inch chunks

2 cups coarsely chopped walnuts (about 8 ounces)

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

2. In a large, heavy-bottomed saucepan, melt the semisweet chocolate and butter over medium-low heat until smooth, five to seven minutes, stirring occasionally.

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

4. 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, one to two minutes. Beat in the melted chocolate mixture, then the flour mixture. Stir in the bittersweet chocolate and walnuts.

5. Using about 3 tablespoons of dough for each cookie, spoon the dough onto two of the prepared baking sheets, forming about six cookies per sheet. Bake until the cookies are cracked on top and moist in the center, about 14 minutes (do not overbake 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.

Each of 24 cookies: 347 calories; 5 grams protein; 33 grams carbohydrates; 2 grams fiber; 23 grams fat; 11 grams saturated fat; 45 mg cholesterol; 25 grams sugar; 73 mg sodium.