chocoholics cookies

How To Make chocoholics cookies

• 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.
• Step 2
  Increase oven temperature to 350 degrees.
• Step 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.
• Step 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.
• Step 5
  When chocolate is almost melted, remove from heat and stir until completely melted and satiny in appearance.
• Step 6
  Gradually whisk chocolate into egg mixture; stir with a wooden spoon to incorporate.
• Step 7
  Sift flour, baking powder and salt directly into chocolate mixture; gently stir until the dry ingredients are barely incorporated.
• Step 8
  Cut the 6 ounces of semi-sweet chocolate into 1/2 inch chunks and stir into dough along with the toasted nuts.
• Step 9
  Lightly butter 4 aluminum baking sheets. Do not use foil or cookies will burn.
• Step 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.
• Step 11
  Bake at 350 degrees for 10 to 12 minutes, or until cookies lose their shine - cookies will still be very soft.
• Step 12
  Allow to cool for 2 minutes before removing from pans.
• Step 13
  Using a pin-sized tip on an icing bag, pipe melted semi-sweet chocolate onto cookies in a criss-cross pattern.
• Step 14
  Allow to cool at least 1 hour before storing in tins.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!