Chocoholics Cookies

Chocoholics Cookies Recipe

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

How to Make Chocoholics Cookies


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

Printable Recipe Card

About Chocoholics Cookies

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

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