Yield: 13 Servings
|6 ounces||Semisweet baking chocolate|
|2 ounces||Unsweetened baking chocolate|
|6 tablespoons||Unsalted butter|
|2 teaspoons||Powdered; (not granular) instant coffee|
|¼ teaspoon||Baking powder|
|¼ cup||All-purpose flour|
|1 cup||Semisweet chocolate chips|
|1 cup||Walnuts; chopped|
|1 cup||Pecans; toasted|
Place oven rack in middle of oven. Heat to 350°. Line cookie sheet with foil. Microwave both chocolates and the butter in a medium bowl on HIGH 1 minute, then stir. Repeat at 30-second intervals until chocolate and butter have melted and mixture is smooth. Let cool slightly.
In another medium bowl, with mixer on high speed, beat eggs, sugar, coffee powder, vanilla, salt and baking powder until lighter in color and bubbly, about 2 minutes. Reduce speed to low and beat in chocolate mixture ( which may still be quite warm). Add flour and beat just until blended. Stir in remaining ingredients.
Using a scant ⅓ cup batter per cookie, drop 5 mounds on each cookie sheet, 1 in the middle and 1 toward each corner (dough is gooey). Don't flatten tops. Bake 13-15 minutes, no longer. Surface will be dry, shiny and cracked, but inside will be soft.
Slide foil off cookie sheet onto countertop. Cool cookies on foil, or remove to a wire rack to cool.
Recipe by: Woman's Day - 2/1/98 Posted to EAT-L Digest by The Taillons <taillon@...> on Jan 2, 1998