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CHOCOHOLICS COOKIES
Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Cookies Desserts
Amount Measure Ingredient -- Preparation Method
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4 oz Unsweetened Chocolate
12 oz Semi-Sweet Chocolate
3 oz Unsalted Butter
3 oz Margarine
1 1/2 T Instant Espresso
4 Eggs
1 1/2 c Sugar
4 T Vanilla
3 c Flour
1/2 t Baking Powder
1/4 t Salt
6 oz Semi-Sweet Chocolate
8 oz Pecan Halves
8 oz Walnut Halves
6 oz Semi-Sweet Chocolate, melted
in oven until toasted, 10 to 12 minutes or until they
develop a toasty aroma. Remove from oven and set
aside to cool. Increase oven temperature to 350
degrees. Place unsweetened chocolate, 12 oz
semi-sweet chocolate, butter, margarine and espresso
in top of double boiler and place over simmering (not
boiling) water until chocolate is about 3/4 melted.
Meanwhile, beat the eggs with a wire whisk in a large
mixing bowl. Gradually add sugar, whisking until
mixture becomes thick and light in color. When
chocolate is almost melted, remove from heat and stir
until completely melted and satiny in appearance.
Gradually whisk chocolate into egg mixture. Stir
with a wooden spoon to incorporate. Sift flour,
baking powder and salt directly into chocolate
mixture. Gently stir until the dry ingredients are
barely incorporated. Cut the 6 oz of semi-sweet
chocolate into 1/2 inch chunks and stir into dough
along with the toasted nuts. Lightly butter 4
aluminum baking sheets. (do not use foil or cookies
will burn) Drop dough by tablespoonfuls, 12 to a
sheet to leave room for cookies to spread. Bake only
one sheet at a time in center of oven. Bake at 350
degrees for 10 to 12 minutes, or until cookies lose
their shine. Cookies will still be very soft. Allow
to cool for 2 minutes before removing from pans.
Using a pin-sized tip on an icing bag, pipe melted
semi-sweet chocolate onto cookies in a criss-cross
pattern. Allow to cool at least 1 hour before storing
in tins. Makes 50 one-ounce cookies
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