3 oz Unsweetened chocolate;
-coarsely chopped
18 oz Semisweet chocolate;
-coarsely chopped
1/2 c Unsalted butter; softened
1 tb Unsalted butter; additional-
-softened
3 lg Eggs
1 c Sugar
2 tb Sugar; additional
1 tb Instant expresso powder
1 tb Vanilla extract
6 tb Unsifted flour
1/2 ts Baking powder
3/4 ts Salt
1 1/2 c Walnuts
1 1/2 c Pecans
From: “Linda Shapiro …Naples FL” lss@coconet.com
Date: Sun, 14 Jul 1996 21:33:26 -0400
Recipe By: Gourmet Magazine June 1996 p. 136
~ The Upper Crust Bakery, Austin Texas
OVEN: 325
In a double boiler or a metal bowl set over a pan of barely simmering
water, melt unsweetened chocolate, 9 ounces semisweet chocolate and butter,
stirring occasionally, and remove top of double boiler or bowl from heat.
In a bwl with an electric mixer beat eggs with sugar til light and fluffy.
Add expresso powder, vanilla and chocolate mixture, beating til smooth.
In a small bowl, whisk together flour, baking powder and salt and add to
chocolate mixture, beating til just combined. Stir in remaining semisweet
chocolate and nuts til combined well.
Scoop out 1/2 cup measures of cookie dough, arranging them 3- inches apart
on ungreased baking sheets.
Bake cookies in batches in middle of oven for 25 minutes, or til tops begin
to crack (do not overbake). Cool cookies on a rack.
Makes twelve 3 to 4 inch cookies.
JEWISH-FOOD digest 258
From the Jewish Food recipe list. Downloaded from Glen’s MM Recipe
Archive,
Yields
12 Servings