|
|
|
1/3 pound (10 tablespoons plus 2 teaspoons) butter 1/4 cup unsweetened cocoa 3 cups semisweet chocolate morsels, divided 4 eggs 1 1/2 cups sugar 1/4 teaspoon instant coffee 1 teaspoon vanilla 1/4 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup chopped walnuts 1 cup chopped pecans, toasted Preheat oven to 350 degrees. Grease a cookie sheet. In a microwave or heavy-bottomed saucepan, over very low heat, melt butter, unsweetened chocolate, and 1 1/2 cup semisweet chocolate morsels. In a mixing bowl, combine eggs, sugar, instant coffee, and vanilla. With an electric mixer, beat until light and fluffy. Add chocolate/butter mixture and beat just until blended. Add flour, salt, and baking powder. With mixer on low speed, or by hand, fold in chopped walnuts, pecans, and remaining 1 1/2 cup chocolate morsels. To make 4-inch cookies, scoop dough with a greased 1/4 cup measuring cup, and drop onto greased cookie sheet. Space cookies at least 5 inches apart. Bake 13-18 minutes until set at the edges and still somewhat soft at the centers. Yield: 24 cookies. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |