• 2 ½ cups of dark chocolate in drops
• 1 ½ cup of milk chocolate in drops
• 1 cup, plus 1/3 cup sugar
• 4 whole eggs
• 1/2 cup of walnuts, cut very small (can be substituted for fresh coconut without skin cut into minicubes)
• 1/4 cup unsalted butter
• 1 cup of all-purpose wheat flour
• 1 cup of cocoa powder
• 3 teaspoons of baking powder
• 1/3 cup of very strong coffee
• 1/2 tablespoon vanilla
• 1 teaspoon salt
Preheat the oven to 350 ° F (176 ° C). Put a medium saucepan with half the water over medium heat. Inside this pot we place a pot smaller than the medium one, or a metal or glass container (this is the bain-marie), in which we will put the dark chocolate, the butter and the strong liquid coffee. These ingredients are not touched until we see the chocolate and butter melt.
Also, in another container, beat the eggs and sugar with a hand mixer or kitchen assistant until doubled in size. Add little by little, while beating, the content that is in the water bath (melted coffee, chocolate and butter), mix well and gradually add the cocoa powder, the wheat flour, the baking powder and the vanilla.
When everything is well incorporated, add the drops or milk chocolate discs and, if we like them, the nuts or the coconut. We put the mixture, with container and everything, at least one hour in the fridge or half an hour in the freezer.
On a cookie baking tray we spread waxed paper and make some balls with the dough, we put them separately on the tray because they grow in the oven.
We put the tray in the oven at 350 ° F (176 ° C) for 12 minutes, remove them and let it rest until cool.