posted by Pj 01-27-100 4:39 AM
* Exported from MasterCook *
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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4 ounces unsweetened chocolate (4 squares)
1 cup unsalted butter -- cut into chunks
1 cup granulated sugar
1 cup brown sugar, packed
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped walnuts (or pecans)
1 cup coarsely chopped bittersweet chocolate
In top of double boiler, set over pan of simmering water, melt unsweetened chocolate and butter.
In bowl of electric mixer, beat eggs and sugars until thickened. Stir in butter mixture.
In bowl, stir together flour, baking powder and salt. Gradually add flour mixture to egg mixture, beating just until incorpoated. Do not over beat. Stir in walnuts and chopped chocolate.
Scoop out batter by 1/4 cup measure onto ungreased cookie sheet leaving 2 inches between cookies, about 6 cookies per sheet. Chill in refrigerator 1 hour (this is very important).
Bake at 300 degrees 30 minutes until cookies are firm to the touch. Cool 2 minutes on cookie sheet, then remove to wire rack to cool. Yield: 1 dozen
NOTES : Fudgy on the inside and crisp on the outside. The temperature and baking time are correct as she wanted to thoroughly bake the cookie without drying it out and also to pack as much butter into the cookie without it oozing out or the cookie spreading during baking (this is why it is so important to refrigerate the cookies before baking).
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