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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Another family favorite. Ingredients:
6 ounces semisweet baking chocolate |
2 ounces unsweetened baking chocolate |
6 tablespoons unsalted butter or 6 tablespoons margarine |
2 large eggs |
3/4 cup granulated sugar |
2 teaspoons powdered instant coffee or 2 teaspoons espresso (not granular) |
2 teaspoons vanilla |
1/2 teaspoon salt |
1/4 teaspoon baking powder |
1/4 cup flour |
1 cup semi-sweet chocolate chips (6oz) |
1 cup walnuts, coarsely chopped |
1 cup toasted pecans, coarsely chopped |
Directions:
1. Preheat oven to 350 F.
2. Line a cookie sheet with foil.
3. Microwave both baking chocolates and butter, in a meduim bowl, on high for 1 minute.
4. Stir mixture.
5. Repeat at 30-second intervals until chocolate and butter have melted and mixture is smooth.
6. Or melt chocolate and butter in a saucepan over low heat, stirring until smooth.
7. Let chocolate mixture cool slightly.
8. 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.
9. Reduce mixer speed to low and beat in chocolate mixture (which may still be quite warm).
10. Add flour and beat until just blended.
11. Stir in remaining ingredients.
12. Dough will be gooey.
13. Using a scant 1/3 cup batter per cookie, drop 5 mounds on each cookie sheet.
14. Do not flatten tops.
15. Bake no longer then 13 to 15 minutes.
16. Surface of cookies will be dry, shiny, and cracked.
17. Inside will be soft.
18. Slide foil off of cookie sheet.
19. Cool cookies on foil or remove to rack to cool.
20. *To toast nuts, preheat oven to 350 F.
21. Spread nuts in a single layer in a shallow pan.
22. Bake for 10 to 15 minutes, until nuts are lightly colored.
23. Cool before chopping or using.
24. *.
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