Category: Cookies, Desserts
4 oz Unsweetened Chocolate 3 c Flour
12 oz Semi-Sweet Chocolate 1/2 ts Baking Powder
3 oz Unsalted Butter 1/4 ts Salt
3 oz Margarine 6 oz Semi-Sweet Chocolate
1 1/2 tb Instant Espresso 8 oz Pecan Halves
4 ea Eggs 8 oz Walnut Halves
1 1/2 c Sugar 6 oz Semi-Sweet Chocolate, melted
4 tb Vanilla
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 oz semi-sweet 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 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 oz of semi-sweet chocolate
into 1/2 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 pin-sized tip on an icing bag, pipe melted
semi-sweet chocolate onto cookies in a criss-cross pattern. Allow to cool
at least 1 hour before storing in tins. Makes 50 one-ounce cookies
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