NIBBY ESPRESSO COOKIES:
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
5 Tablespoons unsalted butter
6 ounces unsweetened chocolate (If you are feeling advanced enough, use your own cocoa liquer, maybe the well balanced Barinas),
2 large eggs, at room temperature
1 1/3 cups sugar
1 1/2 teaspoons finely ground coffee beans (freshly ground) Ed. note:
...and freshly roasted, properly rested, of course...:)
1 teaspoon pure vanilla extract
1/2 cup cocoa nibs (Something strong like the Madagascar's would do well here)
Combine the flour, baking powder and salt in a small bowl and mix together
thoroughly with a whisk or fork. Set aside.
Place the butter and chocolate in a medium heatproof bowl in a wide
skillet of barely simmering water and stir occasionally until melted and
smooth. Remove from the heat and set aside.
In a large bowl, using an electric mixer, beat the eggs, sugar, coffee
beans, and vanilla until pale and thick, about 5 minutes. Stir in the
chocolate mixture. Stir in the flour mixture and, finally, the nibs.
Cover the dough and refrigerate until firm, about 1 hour, or up to 4 days.
Position the racks in the upper and lower thirds of the oven and preheat
the oven to 350 degrees. Line two cookie sheets with parchment or wax paper.
Drop rounded teaspoonfuls of batter 1 1/2 inches apart on the lined cookie
sheets. Bake, rotating the sheets from top to bottom and front to back
halfway through the baking time to ensure even baking, until the cookies
are puffed and dry on the surface but still soft and gooey within, 7 to 9
minutes. Carefully slide the cookies, still on the parchment, onto
racks. Let cool completely. (The cookies can be stored, airtight, at
room temperature for 2 days, or frozen for longer storage.)