It is wisdom to take occasional furlough. In the long run, we shall do more by sometimes doing less. On, on, on forever, without recreation, may suit spirits emancipated from this “heavy clay,” but while we are in this tabernacle, we must every now and then cry halt, and serve the Lord by holy inaction and consecrated leisure. Let no tender conscience doubt the lawfulness of going out of harness for a while, but learn from the experience of others the necessity and duty of taking timely rest.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs		Cklive18, Pdate	1	servings

INGREDIENTS

6	oz	Unsweetened chocolate
1/2	c	Unsalted butter
1 3/4	c	Sugar
4	lg	Eggs
1	ts	Vanilla
1 1/4	c	Flour
3/4	c	White and dark chocolate chips
1/4	c	Toasted ground pecans; (optional)

INSTRUCTIONS

Preheat the oven to 350 degrees. Place the chocolate and butter in a
large metal bowl set over a pan of simmering water. When the
chocolate is just melted, remove from the heat. Add the sugar and mix
well. Add the eggs and vanilla and mix well. Add the flour, chips and
pecans, and mix well. Drop by large spoonfuls onto a well-greased
sheet pan. Bake 7 to 10 minutes, or just until the cookies are set.
Let cool on the pan at least 5 minutes, then remove.
Yield: 2 dozen large cookies
Converted by MC_Buster.
Per serving: 3899 Calories (kcal); 205g Total Fat; (44% calories from
fat); 57g Protein; 520g Carbohydrate; 996mg Cholesterol; 265mg Sodium
Food Exchanges: 11 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit;
39 Fat; 23 1/2 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9323
Converted by MM_Buster v2.0n.

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