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Chocolate Rads

1 pound bittersweet (not unsweetened) chocolate, chopped or semisweet chocolate
1/2 cup cake flour
1 teaspoon baking powder
1 3/4 cups sugar
1/4 teaspoon salt
4 large eggs
2 1/3 cups semisweet chocolate chips
1/4 cup unsalted butter, (1/2 stick), melted, (about 14 oz.)
1 cup chopped walnuts, toasted
1 tablespoon vanilla extract, (about 4 oz.)
1 teaspoon instant espresso powder or instant coffee powder

Melt 1 pound chocolate in top of double boiler over simmering water,
stirring until smooth. Remove from heat. Using electric mixer,
beat sugar and eggs in large bowl until pale yellow and thick,
about 5 minutes. Beat in melted chocolate, melted butter, vanilla
and espresso powder. Sift flour, baking powder and salt into small
bowl. Stir dry ingredients into chocolate mixture. Mix in
chocolate chips and nuts. Refrigerate mixture until firm, about
30 minutes. Preheat oven to 350 degrees. Line 2 large cookie sheets
with parchment paper. Drop batter by 1/2 cupfuls onto prepared
cookie sheets, spacing evenly. Press with moist fingertips to
form 3 1/2 to 4 inch rounds. Bake cookies until tops become dry
and crack, about 16 minutes. Cool cookies on parchment. Remove
from parchment. Cover and store in airtight container at room


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