INGREDIENTS

INSTRUCTIONS

1. Fill a shallow pan with 1-1/2 inches water; bring to a boil over medium
heat. Place chocolates and butter in a 2-quart metal mixing bowl. Place
bowl in the shallow pan of boiling water and turn off heat. Stir to mix
chocolates and butter while they melt.
2. Sift together flour, baking powder, baking soda, and salt onto a piece
of aluminum foil or parchment paper.
3. Beat eggs, sugar, rum, and vanilla into melted chocolate mixture until
mixture thickens. Stir in sifted flour mixture and combine thoroughly. Stir
in chocolate chips and walnuts. Let mixture sit until easy to shape (5 to
10    minutes); it will be sticky.
4. Place dough on a sheet of aluminum foil about 18 inches long and roll
into a log 2 inches in diameter. (For a more elegant cookie, roll 2
cylinders each about 1 inch in diameter.) Wrap carefully and chill
overnight.
5. Preheat oven to 350 degrees F. Line baking sheets with aluminum foil.
Slice cookie dough with a hot knife. Place slices on foil. Bake until
cracks form on top of cookies and surfaces appear dry; interiors of cookies
as seen through cracks will be moist (10 to 12 minutes). Let cool 5 minutes
on baking sheets before removing to a wire rack to finish cooling.
Makes 2 dozen large cookies or 4 dozen small cookies.
Recipe By     : the California Culinary Academy
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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