The best delicious Chocoholics Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocoholics Cookies recipe today!
Hello my friends, this Chocoholics Cookies recipe will not disappoint, I promise! Made with simple ingredients, our Chocoholics Cookies is amazingly delicious, and addictive, everyone will be asking for more Chocoholics Cookies.
What Makes This Chocoholics Cookies Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocoholics Cookies.
Ready to make this Chocoholics Cookies Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
4 oz Unsweetened Chocolate 3 c Flour
12 oz Semi-Sweet Chocolate 1/2 t Baking Powder
3 oz Unsalted Butter 1/4 t Salt
3 oz Margarine 6 oz Semi-Sweet Chocolate
1 1/2 T 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 T 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
Yields
50 servings
Leave a Reply