| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Jewish | Chocolate r, Cookies | 20 | Servings |
INGREDIENTS
| 5 | oz | Semisweet chocolate |
| 3 | oz | Unsweetened baking chocolate |
| 6 | tb | Butter or margarine; room temperature |
| 1/3 | c | Flour |
| 1 | ts | Baking powder |
| 2 | lg | Eggs; room temperature |
| 2 | ts | Vanilla |
| 1 | tb | Instant coffee powder; espresso |
| 3/4 | c | Chocolate chips |
| 1/3 | c | Chopped pecans |
| 1/3 | c | Walnuts; chopped |
INSTRUCTIONS
Preheat oven to 325. Line several cookie sheets with parchment paper or grease them lightly with butter or vegetable oil. Melt the semisweet and unsweetened chocolate and the butter in the top of a double boiler placed over simmering water (or melt in microwave). Allow to cool slightly. Sift flour, baking powder, and salt together into a small bowl and set aside. Using an electric mixer on medium speed, beat eggs, vanilla, and espresso powder in a medium-size mixing bowl until they are mixed together, about 10 seconds. Add the sugar to the egg mixture and blend it all until thick, about 1 minute. Scrape the bowl. Add the melted chocolate and blend 1 minute more. Scrape the bowl. Add the flour mixture on low speed and mix until blended, 10 seconds. Fold in the chocolate chips and nuts by hand or with the mixer on low speed. Drop the dough by generously rounded tablespoons about 2 inches apart onto the prepared cookie sheets. Bake the cookies until they rise slightly and form a thin crust, about 13 minutes. Immediately remove the cookies from the cookie sheets and place them on a rack to cool. Makes 20 cookies. Recipe by: Rosie's Bakery Posted to JEWISH-FOOD digest V97 #243 by "bwand@ccs.neu.edu" <bwand@ccs.neu.edu> on Sep 4, 1997
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