by drbabs
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drbabs's Notes:
Expand2 cups flour Ask a question about this ingredient
3/4 cups cocoa powder Ask a question about this ingredient
1 teaspoon baking soda Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
3 large eggs, room temperature Ask a question about this ingredient
1 cup sugar Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
3/4 cups semi-sweet or bittersweet chocolate chips Ask a question about this ingredient
zest of one orange (about 2 tablespoons) Ask a question about this ingredient
1/2 cup almonds, toasted and coarsely chopped Ask a question about this ingredient
1/8 teaspoon almond extract Ask a question about this ingredient
1/2 teaspoon instant espresso powder Ask a question about this ingredient
1/2 cup pecans, toasted and coarsely chopped Ask a question about this ingredient
1 large egg (for egg wash), lightly beaten Ask a question about this ingredient
2 tablespoons turbinado sugar or 1/2 sugar and 1/2 coarse salt (optional) Ask a question about this ingredient
Preheat oven to 350. Line a baking sheet with parchment.
Ask a question about this stepSift together flour, cocoa powder, baking soda and salt.
Ask a question about this stepBeat together 3 eggs, sugar, vanilla extract. Stir in chocolate chips and flour mixture till dough comes together with flour completely blended. Divide dough in half.
Ask a question about this stepTo one half of the dough, mix in orange zest, almonds and almond extract till thoroughly incorporated.
Ask a question about this stepTo the other half of dough, mix in the espresso powder and pecans till thoroughly incorporated.
Ask a question about this stepOn a lightly floured surface, roll each of the doughs into a log the length of the baking sheet. Place them both on the baking sheet evenly spaced apart. Gently flatten the tops. Brush the logs with the beaten egg, and sprinkle with turbinado sugar and/or coarse salt (if using).
Ask a question about this stepBake at 350 for about 25 minutes--till dough is dry and feels firm to the touch.
Ask a question about this stepRemove dough from oven and let cool for 15 minutes on cutting board. With a serrated bread knife, cut the logs into 1/2-3/4 inch slices. Place the cookies cut-side-down on the baking sheet. (You will probably need a second baking sheet. Line it with parchment paper.) Return the cookies to the oven and bake for 10-15 minutes. Take baking sheets out and rotate them. Turn cookies over. Return them to the oven to cook for 10-15 minutes more, till dry but not burned.
Ask a question about this stepCool completely. If you're a total chocoholic, you can melt a little dark chocolate and dip the cookies in chocolate, letting them cool till the chocolate hardens. But that might be gilding the lily.
Ask a question about this stepBrew some espresso, scoop out some gelato, and enjoy these!
Ask a question about this step
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
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