| 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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