Recipe - Chocoholics Cookies

4 ounce Unsweetened Chocolate
3 ounce Unsalted Butter
1 One half tablespoon Instant Espresso
1 One half cup Sugar
3 cup Flour
One fourth teaspoon Salt
8 ounce Pecan Halves
6 ounce SemiSweet Chocolate, melted
12 ounce SemiSweet Chocolate
3 ounce Margarine
4 Eggs
4 tablespoon Vanilla
One half teaspoon Baking Powder
6 ounce SemiSweet Chocolate
8 ounce Walnut Halves

Date: Sat, 25 May 1996 13:41:55 0400

From: BobbieB1@aol.com

in oven until toasted, 10 to 12 minutes or until they develop a toasty
aroma. Remove from oven and set aside to cool. Increase oven temperature
to 350 degrees. Place unsweetened chocolate, 12 ounce semisweet chocolate,
butter, margarine and espresso in top of double boiler and place over
simmering (not boiling) water until chocolate is about Three fourths melted.
Meanwhile, beat the eggs with a wire whisk in a large 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 ounce of semisweet chocolate
into One half inch chunks and stir into dough along with the toasted nuts.
Lightly butter 4 aluminum baking sheets. (do not use foil or cookies will
burn) Drop dough by tablespoonfuls, 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 minutes, or until cookies lose their shine.
Cookies will still be very soft. Allow to cool for 2 minutes before
removing from pans. Using a pinsized tip on an icing bag, pipe melted
semisweet chocolate onto cookies in a crisscross pattern. Allow to cool
at least 1 hour before storing in tins. Makes 50 oneounce cookies

Posted on MealMaster Recipes List, Digest #145, 26 May 1996