I met this chewy, fudgy chocolate cookie with espresso and walnuts at the Firehook Bakery and Coffee House on Pennsylvania Avenue, just steps from the United States Capitol in Washington, DC. Thank you to the Washington Post for whittling down the original recipe—which yielded 59.4 pounds of dough!—into something more manageable for our noncommercial kitchens.

Read the story of why this cookie is special to me – and some cooking tips you won’t want to miss! – at Not Quite Amish Living. After reading the nutrition info, you will definitely want to share these with your neighbors!

Chocolate Espresso Chew

Chocolate Espresso Chew

Combine in a small bowl and set aside:

  • ¼ cup flour
  • ¼ teaspoon baking soda
  • ½ teaspoon salt

Melt in a heavy saucepan over low heat, stirring until smooth:

  • 2 cups semisweet chocolate chips
  • 3 ounces unsweetened chocolate, chopped
  • 4 ounces (1 stick) unsalted butter

Blend in a mixer at high speed until thick ribbons form and mixture doubles in volume:

  • 4 large eggs at room temperature
  • 1 cup sugar
  • 1 tablespoon finely ground dark-roast coffee beans
  • 2 teaspoons vanilla extract

Stir the melted chocolate into the egg mixture by hand until thoroughly combined, then stir in the dry ingredients, then stir in:

  • 1 cup walnuts, toasted then coarsely chopped
  • 1 cup semisweet chocolate chips

Cover and refrigerate dough for 1 hour or until firm. Using an ice cream scoop, form golf-ball sized scoops of dough and place them 2 inches apart on greased or parchment-lined cookie sheets. (Note to self: wax paper is not parchment paper. Don’t ask me how I know . . . let’s just say it has something to do with billowing black smoke and some very waxy cookies . . .) The sticky, fudge-like dough may need to be chilled again as you work with it.

Bake at 350 degrees (convection oven preferred) for 10-12 minutes. Tops will crack but insides will be ooey gooey goodness. Cool for 1 minute before transferring to a wire rack to cool completely.

Recipe makes about 2 ½ dozen 3” cookies. Store in an airtight container for 2 to 3 days (if they last that long). Nutritional Information (serving size = 1 cookie): 190 calories, 3 g protein, 20 g carbohydrates, 13 g fat, 36 mg cholesterol, 6 g saturated fat, 62 mg sodium, 2 g dietary fiber.

 

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