Chocolate Cookies

• 2/3 cup flour
• 2 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1 lb semisweet chocolate (no more than 55% cocoa), roughly chopped
• 4 tbsp butter, room temp
• 1 2/3 cup sugar
• 4 large eggs, room temperature
• 1 tbsp cold brewed espresso
• 2 1/2 tsp vanilla
• 2 cups semisweet chocolate chips
• 1 cup walnuts, chopped

1. Sift together flour, baking powder and salt. Put chopped chocolate in stainless steel bowl and set over simmering water to melt. Add butter and stir till smooth. Beat sugar and eggs on high speed until mixture is fluffy, thick and pale yellow, about 5 minutes. Reduce speed to low and add chocolate mixture. Add flour mixture and stir until completely mixed. Add chocolate chips and nuts. Chill until firm enough to shape, about 30 minutes.
2. Divide dough in half. Pat and shape dough into two 9 inch even logs. Wrap in parchment or waxed paper. Refrigerate at least 2 hours or until firm enough to slice.
3. Preheat oven to 350. Unwrap dough and slice each log into 9 even slices, about 1 inch thick. Place 3 inches apart and bake until tops of cookies are cracked, about 20 minutes, turning the pan halfway through. Let cool on pans 5 minutes.

flour, baking powder, salt, chocolate, butter, sugar, eggs, cold brewed espresso, vanilla, chocolate chips, walnuts

Taken from www.epicurious.com/recipes/member/views/chocolate-cookies-52658331 (may not work)