Recipe For Cooking Chocoholics Cookies

Toaster Oven Cookies :: Drop Cookies

Chocoholics Cookies

Posted by Pats Cookin at recipegoldmine.com 10/2/2001 7:54 pm

4 oz. unsweetened chocolate
12 oz. semisweet chocolate
3 oz. unsalted butter
3 oz. margarine
1 1/2 Tbsp. instant espresso
4 eggs
1 1/2 C. sugar
4 Tbsp. vanilla extract or flavoring
3 C. flour
1/2 tea. baking powder
1/4 tea. salt
6 oz. semisweet chocolate
8 oz. pecan halves
8 oz. walnut halves
6 oz. semisweet chocolate, melted

Toast walnuts and pecans in 200 degree F oven on cookie sheet 10 to 12 min. or until they develop a toasty aroma. Remove from oven and set aside to cool.

Increase oven temperature to 350 degrees F.

Place unsweetened chocolate, 12 oz. semisweet chocolate, butter, margarine and espresso in top of double boiler and place over simmering (not boiling) water until chocolate is about 3/4 melted.

Meanwhile, beat the eggs with a wire whisk in a lrg. mixing bowl. Gradually add sugar, whisking until mixture becomes thick and light in color. When chocolate is almost melted, remove from heat and stir until completely melted and satiny in appearance. Gradually whisk chocolate into egg mixture. Stir with a wooden spoon to incorporate. Sift flour, baking powder and salt directly into chocolate mixture. Gently stir until the dry ingredients are barely incorporated.

Cut the 6 oz. of semisweet chocolate into 1/2 in. chunks and stir into dough along with the toasted nuts. Lightly butter 4 aluminum cookie sheets. (do not use foil or cookies will burn) Drop dough by Tbsp.ful, 12 to a sheet, to leave room for cookies to spread. Bake only one sheet at a time in center of oven. Bake at 350 degrees for 10 to 12 min., or until cookies lose their shine. Cookies will still be very soft. Allow to cool for 2 min. before removing from pans.

Using a pin-size tip on an icing bag, pipe melted semi-sweet chocolate onto cookies in a crisscross pattern. Allow to cool at least 1 hr. before storing in tins

Makes approximately 50 one-oz. cookies.