| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 4 |
oz |
Unsweetened chocolate; chopped |
| 3 |
c |
Semisweet chocolate chips |
| 1 |
|
Stick (1/2 cup) unsalted butter, cut into bits |
| 1/2 |
c |
All-purpose flour |
| 1/2 |
ts |
Double-acting baking powder |
| 1/4 |
ts |
Salt |
| 4 |
lg |
Eggs at room temperature |
| 1 1/2 |
c |
Sugar |
| 1 |
tb |
Instant espresso powder |
| 2 |
ts |
Vanilla |
INSTRUCTIONS
In a metal bowl set over a saucepan of simmering water melt the unsweetened
chocolate, 1 1/2 cups of the chocolate chips, and the butter, stirring
until the mixture is smooth, and remove the bowl from the heat. In a small
bowl stir together the flour, the baking powder, and the salt. In a bowl
beat the eggs with the sugar until the mixture is thick and pale and beat
in the espresso powder and the vanilla. Fold the chocolate mixture into the
egg mixture, fold in the flour mixture, and stir in the remaining 1 1/2
cups chocolate chips. Let the batter stand for 15 minutes.
Drop the batter by heaping tablespoons onto baking sheets lined with
parchment paper and bake the cookies in the middle of a preheated 350
degree oven for 8 to 10 minutes, or until they are puffed and shiny and
cracked on top. Let the cookies cool on the baking sheets, transfer them to
racks, and let them cool completely.
Yield: 36 cookies
Recipe by: Cooking Live Show #CL8937
Posted to MC-Recipe Digest V1 #781 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Sep 15, 1997
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