Please Visit Our Sister Sites:

Fundcraft Print Group InstantPublisher Fundcraft Publishing
Cookin'up Fund$ Professional Custom Printed Products Photo Books, Photo Albums, Photo Cards, Photo Calendars and Photo Gifts Photo Books Promotional Products
School Planners


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:!

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.