INGREDIENTS

INSTRUCTIONS

Place oven rack in middle of oven. Heat to 350°. Line cookie sheet with
foil. Microwave both chocolates and the butter in a medium bowl on HIGH 1
minute, then stir. Repeat at 30-second intervals until chocolate and butter
have melted and mixture is smooth. Let cool slightly.
In another medium bowl, with mixer on high speed, beat eggs, sugar, coffee
powder, vanilla, salt and baking powder until lighter in color and bubbly,
about 2 minutes. Reduce speed to low and beat in chocolate mixture ( which
may still be quite warm). Add flour and beat just until blended. Stir in
remaining ingredients.
Using a scant 1/3 cup batter per cookie, drop 5 mounds on each cookie
sheet, 1 in the middle and 1 toward each corner (dough is gooey). Don't
flatten tops. Bake 13-15 minutes, no longer. Surface will be dry, shiny and
cracked, but inside will be soft.
Slide foil off cookie sheet onto countertop. Cool cookies on foil, or
remove to a wire rack to cool.
Recipe by: Woman's Day - 2/1/98
Posted to EAT-L Digest  by The Taillons <taillon@EARTHLINK.NET> on Jan 2,
1998

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