QueenBeeGrannyJean
03-21-2007, 01:37 PM
2 (12 oz) packages semisweet chocolate pieces, 4 cups total
4 ounces unsweetened chocolate
1/4 cup butter (do not subsitute with margarine)
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 eggs
1 1/3 cups sugar
2 teaspoons vanilla
2 to 3 broken walnuts or pecans, toasted*
Melted white chocolate
Melted semisweet chocolate
Lightly grease large cookie sheets, set aside
In a heavy saucepan, heat one package of the semisweet chocolate pieces, the unsweetened chocolate and the butter until melted, stirring constantly. Transfer to a large mixing bowl to cool slightly.
Mix flour, baking powder and salt. Set aside.
Add eggs, sugar, and vanilla to chocolate mixture; beat with an electric mixer. Add flour mixture and beat on low speed until well mixed. Stir (do not beat) in remaining chocolate pieces and nuts.
Using 1/4 cup of the dough (ice cream scope works great) for each cookie, drop the dough 3 inches apart on lightly greased cookie sheets. Flatten slightly.
Bake the cookies in a 350 degree oven for 12 to 15 minutes or until the edges are firm and the surface is dull and cracked. Let stand for 2 minutes on cookie sheets. Remove; cool on wire racks. Drizzle with melted white chocolate and semisweet chocolate. Makes 24 large cookies.
*put walnuts or pecans on a cookie sheet and bake for 15 minutes in a 350 degree oven to toast. Break into pieces. Toasting totally enhances the flavor and make the cookies much better. I toast my walnuts and pecans I use on cakes or brownies.
4 ounces unsweetened chocolate
1/4 cup butter (do not subsitute with margarine)
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 eggs
1 1/3 cups sugar
2 teaspoons vanilla
2 to 3 broken walnuts or pecans, toasted*
Melted white chocolate
Melted semisweet chocolate
Lightly grease large cookie sheets, set aside
In a heavy saucepan, heat one package of the semisweet chocolate pieces, the unsweetened chocolate and the butter until melted, stirring constantly. Transfer to a large mixing bowl to cool slightly.
Mix flour, baking powder and salt. Set aside.
Add eggs, sugar, and vanilla to chocolate mixture; beat with an electric mixer. Add flour mixture and beat on low speed until well mixed. Stir (do not beat) in remaining chocolate pieces and nuts.
Using 1/4 cup of the dough (ice cream scope works great) for each cookie, drop the dough 3 inches apart on lightly greased cookie sheets. Flatten slightly.
Bake the cookies in a 350 degree oven for 12 to 15 minutes or until the edges are firm and the surface is dull and cracked. Let stand for 2 minutes on cookie sheets. Remove; cool on wire racks. Drizzle with melted white chocolate and semisweet chocolate. Makes 24 large cookies.
*put walnuts or pecans on a cookie sheet and bake for 15 minutes in a 350 degree oven to toast. Break into pieces. Toasting totally enhances the flavor and make the cookies much better. I toast my walnuts and pecans I use on cakes or brownies.