| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Jewish | Cookie | 12 | Servings |
INGREDIENTS
| 3 | oz | Unsweetened chocolate; coarsely chopped |
| 18 | oz | Semisweet chocolate; coarsely chopped |
| 1/2 | c | Unsalted butter; softened |
| 1 | tb | Unsalted butter; additional- softened |
| 3 | lg | Eggs |
| 1 | c | Sugar |
| 2 | tb | Sugar; additional |
| 1 | tb | Instant expresso powder |
| 1 | tb | Vanilla extract |
| 6 | tb | Unsifted flour |
| 1/2 | ts | Baking powder |
| 3/4 | ts | Salt |
| 1 1/2 | c | Walnuts |
| 1 1/2 | c | Pecans |
INSTRUCTIONS
From: "Linda Shapiro ...Naples FL" <lss@coconet.com> Date: Sun, 14 Jul 1996 21:33:26 -0400 Recipe By: Gourmet Magazine June 1996 p. 136 ~ The Upper Crust Bakery, Austin Texas OVEN: 325 In a double boiler or a metal bowl set over a pan of barely simmering water, melt unsweetened chocolate, 9 ounces semisweet chocolate and butter, stirring occasionally, and remove top of double boiler or bowl from heat. In a bwl with an electric mixer beat eggs with sugar til light and fluffy. Add expresso powder, vanilla and chocolate mixture, beating til smooth. In a small bowl, whisk together flour, baking powder and salt and add to chocolate mixture, beating til just combined. Stir in remaining semisweet chocolate and nuts til combined well. Scoop out 1/2 cup measures of cookie dough, arranging them 3- inches apart on ungreased baking sheets. Bake cookies in batches in middle of oven for 25 minutes, or til tops begin to crack (do not overbake). Cool cookies on a rack. Makes twelve 3 to 4 inch cookies. JEWISH-FOOD digest 258 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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