Chocolate Walnut Crinkle Cookies

• 5 ounces bittersweet chocolate
• 2 ounces unsalted butter, softened
• 1/4 cup cocoa powder
• 1 1/2 cups All purpose flour
• 5/4 teaspoon baking powder
• 1/4 teaspoon Kosher salt
• 2 large eggs
• 2/3 cup Sugar
• 2 tablespoons coffee
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar
• 30 California walnut halves

Preparation

1 Melt chocolate and butter together in a double boiler. Whisk until smooth.
2 Mix together the cocoa powder, flour, baking powder, and salt.
3 In an electric mixer, whisk together the eggs and sugar for 2 minutes. Reduce to low speed and stir in the melted chocolate, coffee and vanilla.
4 Stir in the dry ingredients. Refrigerate the dough until firm, about an hour.
5 Preheat the oven to 350° F.
6 Scoop or form the cookies into balls each about 1 tablespoon.
7 Put the confectioners (or powdered) sugar in a bowl and roll each of the balls in the sugar. Place on parchment lined baking sheets several inches apart.
8 Bake for 13-15 minutes until crackled on top. Remove from the oven and gently press a walnut half in the middle of each warm cookie.
9 nce cool, store in an airtight container.

Source: Chef Emily Luchetti and California Walnut Board