Name: The Ultimate Chocolate Chip Cookie #1
Ingredients: 1 1/4 c Flour; 1/4 ts Soda; 1/8 ts Baking powder; 14 oz Semisweet - sweet chocolate; finely chopped; 1 c Sugar; 9 tb Unsalted butter; cut in pieces; 1/4 c Light corn syrup; 1/4 c Water; 3 Eggs; chilled; 1 tb Vanilla; 1 1/2 c Chopped walnuts; divided

It is natural...for us to trust in ourselves. It is so natural, and so confirmed by the habits of a lifetime, that no ordinary difficulties or perplexities avail to break us of it. It takes all God can do to root up our self-confidence. He must reduce us to despair; He must bring us to such an extremity that the one voice we have in our hearts, the one voice that cries to us wherever we look round for help, is death, death, death. It is out of this despair that the superhuman hope is born. It is out of this abject helplessness that the soul learns to look up with new trust to God… How do most of us attain to any faith in Providence? Is it not by proving, through numberless experiments, that it is not in man that walketh to direct his steps? Is it not by coming, again and again, to the limit of our resources, and being compelled to feel that unless there is a wisdom and a love at work on our behalf, immeasurably wiser and more benign than our own, life is a moral chaos?... Only desperation opens our eyes to God’s love.

James Denney

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Swiss	Cookie	24	Servings

INGREDIENTS

1 1/4	c	Flour
1/4	ts	Soda
1/8	ts	Baking powder
14	oz	Semisweet – sweet chocolate; finely chopped
1	c	Sugar
9	tb	Unsalted butter; cut in pieces
1/4	c	Light corn syrup
1/4	c	Water
3		Eggs; chilled
1	tb	Vanilla
1 1/2	c	Chopped walnuts; divided

INSTRUCTIONS

Date: Thu, 12 Aug 93 09:33:35 +0200
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)
From: aa915@freenet.carleton.ca (Gail LaBossiere)
1. heat oven to 325 degrees F. Line a 13X9 1/2" pan with double layer of
aluminium foil. Butter the bottom of foil.
2. Stir flour, soda, baking powder and salt together. Put semi sweet
chocolate in separate large bowl.
3. In a medium saucepan combine butter, sugar, corn syrup and water.  Cook
until butter melts, sugar is dissolved and mixture comes to a boil.  Pour
the hot syrup over the chocolte and let it stand for a minute or two to
melt chocolate. Whisk until smooth.
4. One at a time, whisk in the eggs, blending until smooth. Whist in
vanilla and flour mixture, until batter is smooth. Fold in 1 cups of the
walnuts and 6 oz of the Swiss chocolate.
5. Spread batter into pan. Top with remaining walnuts and chocolate.
6. Bake for 4-50 minutes, until toothpick comes out with a few moist
crumbs. Cool, cover with plastic, and let sit 6 hrs. at least.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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