For September 4

Chocolate Chews, from the Tassajara Cookbook

Sesame Coins, from Alice Medrich, Pure Dessert

Here is the recipe for the chocolate chews.  These are really good.  The cookbook is frustrating, so this is my adaptation.

Chocolate Chews

(makes approx. 4 dozen cookies)

1/2 pound semisweet chocolate

3 oz. unsweetened chocolate

1/2 cup (1 stick) butter

3/4 t instant espresso powder

3 eggs

1 cup brown sugar (I use dark brown to intensify the flavor, but light brown is OK, too)

1 cup unbleached white flour

1/2 t baking powder

1/4 t salt

2 t vanilla extract

1 1/2 cups semisweet chocolate chips

(Note:  use the best chocolate you can find and afford.  It is the principal ingredient in this recipe.  If you can find real brown sugar, try to use that, too.  The quality shows.)

Preheat oven to 325 degrees.  Place your oven racks in top and bottom third of oven.  Line 2 baking sheets with parchment paper.  Coarsely chop the semisweet and unsweetened chocolate and place them in a metal bowl or the top of a double boiler.  Add the butter, cut into 4 or 5 pieces,  and the espresso powder, and then place the bowl over a simmering pot of water (the water should not touch the bottom of the bowl) and heat until melted, stirring occasionally.  Once it is melted, remove it from the heat and let it cool slightly.

Meanwhile, beat the eggs and brown sugar together until light in color and thick.  This will take several minutes.  Be patient and you will see the change.  (If you use dark brown sugar, it will be "lighter" in color and thick.)  If you have a stand mixer, this is the time to use it, because it makes this part very easy.  Combine the flour, baking powder and salt in a medium bowl and whisk them together.

After the chocolate mixture has cooled slightly, mix it into the egg mixture and stir, scraping the sides to make sure it is well mixed.  Stir in the vanilla.  Gently fold the flour mixture in.  Stir in the chocolate chips.  If the mixture seems too wet, let it stand for a few minutes, and it will thicken.

Drop by tablespoonfuls onto the baking sheets.  Place one sheet on top rack, the other on bottom rack.  Bake for 12 to 15 minutes, rotating top to bottom, front to back, half-way through.  Remove and let cool briefly, then transfer to a wire rack to cool completely.