1cup6 ounces gluten-free semi-sweet chocolate, chopped (or morsels - Nestle) (or Enjoy Life Mini Chips, for dairy-free)
4ouncesgluten-free bittersweet chocolatechopped (2 portions of a 9-oz.Scharffen Berger bar) (or Enjoy Life Mini Chips, for dairy-free)
3tablespoons1-1/2 ounces unsalted butter, at room temperature (or half Earth Balance baking sticks + half vegetable shortening, for dairy-free) (or palm oil)
3large eggs
1cup8 ounces granulated sugar
1-1/4cups4 ounces walnut halves, chopped
7ouncessemi-sweet chocolate chipsNestle (or Enjoy Life Mini Chips, for dairy-free)
Instructions
Line two baking sheets with parchment paper; set aside.
Sift together the flour, baking powder, and salt.
Stir together the espresso and vanilla; set aside.
In a glass bowl over a saucepan of simmering water, melt together the 6 ounces of semi-sweet chocolate, bittersweet chocolate, and butter; stir to combine.
In the bowl of your electric mixer, beat together the eggs, sugar, and coffee-vanilla mixture on medium speed for 5 minutes. Increase speed to high and beat for an additional 2 minutes and until light and fluffy.
Preheat the oven to 350®F. Add the melted chocolate mixture and beat on medium speed until thoroughly combined.
Switch to the paddle attachment and mix in the flour mixture 1/3 cup at a time on low speed.
Using the paddle attachment on low speed or a silicone spatula, fold in the walnuts and additional chocolate chips.
Scoop almost 1/4 cup of dough (2-ounce portions) and shape into a ball. Place on the prepared baking sheets and flatten to a 2-1/2-inch round disk.
Bake on the center shelf for 11 - 12 minutes or until the cookies crack in multiple places.
Allow the cookies to cool in the baking pan for 5 minutes. Then transfer to wire rack to cool completely.