3 oz Unsweetened chocolate, coarsely chopped
18 oz Semisweet chocolate, coarsely chopped
1/2 cup Unsalted butter, softened
1 tbsp Unsalted butter, additional- softened
3 large Eggs
1 cup Sugar
2 tbsp Sugar, additional
1 tbsp Instant expresso powder
1 tbsp Vanilla extract
6 tbsp Unsifted flour
1/2 tsp Baking powder
3/4 tsp Salt
1 1/2 cup Walnuts
1 1/2 cup Pecans
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From: "Linda Shapiro ...Naples FL" <lss@coconet.com>
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 1/2 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.
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