chocoholics cookies

serves 50

Ingredients For chocoholics cookies

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