Yield: 12 Servings
|3 ounces||Unsweetened chocolate; coarsely chopped|
|18 ounces||Semisweet chocolate; coarsely chopped|
|½ cup||Unsalted butter; softened|
|1 tablespoon||Unsalted butter; additional- softened|
|2 tablespoons||Sugar; additional|
|1 tablespoon||Instant expresso powder|
|1 tablespoon||Vanilla extract|
|6 tablespoons||Unsifted flour|
|½ teaspoon||Baking powder|
From: "Linda Shapiro ...Naples FL" <lss@...> Date: Sun, 14 Jul 1996 21:33:26 -0400 Recipe By: Gourmet Magazine June 1996 p. 136 ~ The Upper Crust Bakery, Austin Texas OVEN: 325
In a double boiler or a metal bowl set over a pan of barely simmering water, melt unsweetened chocolate, 9 ounces semisweet chocolate and butter, stirring occasionally, and remove top of double boiler or bowl from heat.
In a bwl with an electric mixer beat eggs with sugar til light and fluffy.
Add expresso powder, vanilla and chocolate mixture, beating til smooth.
In a small bowl, whisk together flour, baking powder and salt and add to chocolate mixture, beating til just combined. Stir in remaining semisweet chocolate and nuts til combined well.
Scoop out ½ cup measures of cookie dough, arranging them 3- inches apart on ungreased baking sheets.
Bake cookies in batches in middle of oven for 25 minutes, or til tops begin to crack (do not overbake). Cool cookies on a rack.
Makes twelve 3 to 4 inch cookies.
JEWISH-FOOD digest 258
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .