Executive Chef: Dale M. Swann

Ingredients:
1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
14 ounces semisweet chocolate chips
6 tablespoons butter
1 tablespoon instant coffee powder
2 tablespoons pure vanilla extract
3 large eggs
1/4 cup sugar
1 cup raisins
1 cup chopped walnuts 

Method:
Preheat oven to 350F. Line baking sheet with parchment paper, set aside.
Sift together flour, baking powder, and salt, set aside.
In a double boiler over barely simmering water, melt 7 ounces semisweet chocolate chips and butter. Set aside and cool for 20 minutes.

Dissolve coffee powder and vanilla in a bowl of an electric mixer, add eggs , sugar, and combine.

Add flour to mixture, stir until just blended.  Fold in chocolate chips, raisins and walnuts.  Bake until slightly shiny and just set, about 15 minutes.  Cool 10 minutes on sheet pan then gently remove.

Yield:
2 1/ 2 dozen

Presentation & Service:
Place cookies on a 12” plate lined with a doily.
Sprinkle with powdered sugar and garnish with fresh mint and berries.