makes 12 dozen cookies (2.5 ounces/75 grams per cookie)
2 lb/900 g unsweetened chocolate
6 lb/2.75 kg bittersweet chocolate
1 lb/ 450 g butter
32 eggs
6 lb/2.75 kg sugar
1 oz/30 g coffee extract
1 oz/30 g vanilla extract
1 lb/450 g cake flour
1.5 oz/40 g baking powder
0.5 oz/15 g salt
1 lb 5 oz/600 g walnuts
4 lb 8 oz/2 kg chocolate chips
1. Finely chop the unsweetened and bittersweet chocolates and melt together with the butter in a
stainless-steel bowl set over a pan of barely simmering water. Remove from the heat and set
aside.
2. Beat together the eggs, sugar, coffee extract, and vanilla extract in a mixer, using the wire
whip attachment, on high speed for 5 minutes or until thick in texture and light in color. Add
the chocolate mixture all at once to the egg mixture and blend together. Scrape down the bowl as
necessary.
3. Sift together the flour, baking powder, and salt and blend into the mixture, scraping down the
bowl as necessary. Add the walnuts and chocolate chips and mix just until blended .
4. Portion into 2-lb/900-g logs, wrap in parchment paper, and store in the freezer or under
refrigeration until needed.
5. Cut logs into 2.5-oz/75-g pieces and place on parchment-lined sheet pans.
6. Bake in a 350°F/175°C oven for 14 minutes, or until golden brown. Remove the cookies from the
tray and allow to cool completely on a wire rack. Cookies may be
stored for up to I week.