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CHOCOHOLICS COOKIES

Category:    Cookies, Desserts
Yield:50 servings
 
      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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