chocoholics cookies

How To Make chocoholics cookies

• 1

  Bake at 350 degrees for 10 to 12 minutes, or until cookies lose their shine - cookies will still be very soft.
• 2

  Allow to cool for 2 minutes before removing from pans.
• 3

  Using a pin-sized tip on an icing bag, pipe melted semi-sweet chocolate onto cookies in a criss-cross pattern.
• 4

  Allow to cool at least 1 hour before storing in tins.
• 5

  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.
• 6

  Increase oven temperature to 350 degrees.
• 7

  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.
• 8

  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.
• 9

  When chocolate is almost melted, remove from heat and stir until completely melted and satiny in appearance.
• 10

  Gradually whisk chocolate into egg mixture; stir with a wooden spoon to incorporate.
• 11

  Sift flour, baking powder and salt directly into chocolate mixture; gently stir until the dry ingredients are barely incorporated.
• 12

  Cut the 6 ounces of semi-sweet chocolate into 1/2 inch chunks and stir into dough along with the toasted nuts.
• 13

  Lightly butter 4 aluminum baking sheets. Do not use foil or cookies will burn.
• 14

  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.
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