| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
oz |
Unsweetened chocolate |
| 12 |
oz |
Semi-sweet chocolate |
| 4 |
tb |
Unsalted butter |
| 1/2 |
c |
Flour |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 4 |
|
Eggs; room temperature |
| 1 |
c |
Sugar |
| 2 |
ts |
Instant coffee powder |
| 1 |
ts |
Vanilla |
| 6 |
oz |
Chocolate chips |
INSTRUCTIONS
Pre-heat oven to 350. Melt chocolates, and butter on top of double boiler.
Set aside to cool. In a separate bowl, beat eggs, sugar, coffee,and
vanilla. Beat at high speed for 2 minutes. Add the cooled chocolate to the
egg mixture. In a small bowl mix together the flour, baking powder, and
salt. Add the flour mixture to the chocolate mixture. Stir in the chocolate
chips. The mixture will be rather thick, so take your time, and combine
well. Drop cookies on greased cookie sheet, and bake for 10-12 minutes, or
until edges of cookies are hard.
Posted to JEWISH-FOOD digest by Ruth & Shel <fritzl@earthlink.net> on Aug
03, 1998, converted by MM_Buster v2.0l.
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