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Double-chocolate cookies from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang and Christie Matheson

  • espresso powder
  • walnuts
  • eggs
  • dark chocolate
  • butter
  • unsweetened chocolate
  • sugar

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Notes about this recipe

  • Jane on December 05, 2010

    Like a cross between a brownie and a cookie, these are chocolate heaven. The cookie dough has a mousse-like texture due to long whisking of the eggs and sugar which results in a light, cake-like texture. The batter is best left overnight in the fridge before baking.

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