Chocolate Espresso Mayan Cookies

• 3 oz unsweetened chocolate, chopped
• 2 C (12 ounces) semisweet chocolate chips
• 1 stick (1/2 C) unsalted butter, cut into pieces
• 3 large eggs
• 1 C plus 2 tablespoons sugar
• 3-1/2 tsp finely ground dark-roast coffee beans, such as Italian-roast
• 3/4 C all-purpose flour
• 1/2 tsp cayenne powder
• 1/3 tsp baking powder
• 1/4 tsp salt
• 1 C walnut pieces (optional)

1. Preheat oven to 350u0b0F and grease 2 dark metal baking sheets.
2. In a double boiler -- or a metal bowl set over a saucepan of barely simmering water -- melt the unsweetened chocolate, 1 cup of the chocolate chips, and butter, stirring until smooth, and remove from heat. Beat with an electric mixer on high speed the eggs, sugar, cayenne and ground coffee until very thick and pale and the mixture forms a ribbon when beaters are lifted, about 3 minutes. Beat in the chocolate mixture. Sift into the mixture the flour, baking powder, and salt and stir until just combined. Stir in remaining chocolate chips and walnuts, if using.
3. Drop batter by heaping teaspoonsful about 2 inches apart onto baking sheets and bake in batches around 7 minutes, or until puffed and cracked on top. Cool cookies on baking sheets 1 minute and then transfer to racks to cool completely.

chocolate, chocolate chips, unsalted butter, eggs, sugar, coffee beans, flour, cayenne powder, baking powder, salt, walnut

Taken from www.epicurious.com/recipes/member/views/chocolate-espresso-mayan-cookies-50018033 (may not work)