Chocoholics Cookies Recipe

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Chocoholics Cookies

Kitchen Crew

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Serves:

50

Ingredients

4 oz
chocolate, unsweetened
12 oz
semi-sweet chocolate
3 oz
butter, unsalted
3 oz
margarine
1.5 Tbsp
instant espresso powder
4
eggs
1.5 c
sugar
4 Tbsp
vanilla extract
3 c
flour
1/2 tsp
baking powder
1/4 tsp
salt
6 oz
semi-sweet chocolate
8 oz
pecans, halved
8 oz
walnuts, halves
6 oz
semi-sweet chocolate, melted

Directions Step-By-Step

1
Place nuts in oven until toasted, 10 to 12 minutes or until they develop a toasty aroma; Remove from oven and set aside to cool.
2
Increase oven temperature to 350 degrees.
3
Place unsweetened chocolate, 12 ounces 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.
4
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.
5
When chocolate is almost melted, remove from heat and stir until completely melted and satiny in appearance.
6
Gradually whisk chocolate into egg mixture; stir with a wooden spoon to incorporate.
7
Sift flour, baking powder and salt directly into chocolate mixture; gently stir until the dry ingredients are barely incorporated.
8
Cut the 6 ounces of semi-sweet chocolate into 1/2 inch chunks and stir into dough along with the toasted nuts.
9
Lightly butter 4 aluminum baking sheets. Do not use foil or cookies will burn.
10
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.
11
Bake at 350 degrees for 10 to 12 minutes, or until cookies lose their shine - cookies will still be very soft.
12
Allow to cool for 2 minutes before removing from pans.
13
Using a pin-sized tip on an icing bag, pipe melted semi-sweet chocolate onto cookies in a criss-cross pattern.
14
Allow to cool at least 1 hour before storing in tins.

About this Recipe

Course/Dish: Cookies, Chocolate
Other Tag: Quick & Easy