Served at the 2026 Chocolate Wine Trail, Reserve Cellars
Ingredients:
1 oz. unsweetened chocolate
7 oz. Baker’s semi-sweet chocolate
2 tbsp. Butter
¼ cup flour
¼ tsp. baking powder
⅛ tsp. Salt
2 lg. Eggs
¾ cup sugar
2 tsp. Dry instant coffee
½ tsp. Vanilla
6 oz. chocolate chips
2 cups broken walnuts
Directions:
Melt the chocolate and butter. Cool. Mix flour, baking powder, and salt. Beat eggs, sugar, coffee, and vanilla. Beat in the chocolate. Mix in dry ingredients until moistened. Stir in chocolate chips and nuts. Put wax paper on a cookie sheet. Form the dough into a roll and freeze for about an hour.
Slice in ¾ inch slices. Let warm to room temperature about 20 minutes before baking. Bake at 350 degrees for 11 minutes, NO LONGER. After baking, let cool a few minutes on cookie sheets they will be too soft to remove.
Yield: 13 cookies
Serve with Reserve Cellars Synergy
Recipe Credit: Debi Gibson
