| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Chocolate, Cookies |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Semisweet Chocolate (8 Squares) |
| 3 |
oz |
Unsweetened Chocolate (3 Squares) |
| 1/2 |
c |
Unsalted Butter |
| 3 |
lg |
Eggs, At Room Temperature |
| 1 1/4 |
c |
Sugar |
| 2 |
ts |
Vanilla Extract |
| 2/3 |
c |
Unbleached All Purpose Flour |
| 1/2 |
ts |
Baking Powder |
| 1/4 |
ts |
Salt |
| 1 1/2 |
c |
Semisweet Chocolate Chips |
| 1 1/2 |
c |
Toasted Walnuts, Chopped |
| 1 1/2 |
c |
Toasted Pecans, Chopped |
INSTRUCTIONS
Note: These intensely chocolate cookies deserve their name -- because of
their shape, of course, and yours if you eat too many.
Yield: 25 Large Cookies
Preheat the oven to 325 degrees F. and grease 3 cookie sheets.
Melt the chocolate with the butter in a double boiler over simmering water.
Cool to room temperature.
Beat the eggs with the sugar in a mixer bowl until a ribbon forms when the
beaters are lifted, about 10 minutes. Beat in the chocolate mixture and
vanilla. Combine the flour, baking powder and salt in a medium bowl and
stir into the chocolate mixture just until combined. DO NOT OVERMIX!!! Stir
in the chocolate chips and nuts. Drop batter by quarter cupfuls 2 inches
apart onto the prepared cookies sheets (DO NOT FLATTEN). Bake 10 to 12
minutes or until barely firm and tops are just dry and slightly cracked.
Cool on the cookie sheest for 2 minutes and then gently transfer to wire
racks to cool completely.
CAL PRO FAT CARB CHOL SODIUM ** 300 4 G 21 G 28 G 36 Mg
39 Mg
From The Ladies Home Journal April 1991
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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