Ingredients
1 m phelps
1/2 cup currants
2 tbsp kahlua
2 oz unsweetened chocolate
4 oz bittersweet chocolate
3 tbsp butter
7 tbsp flour
1/4 tsp baking powder
1/4 tsp salt
1/8 tsp cinnamon
1/2 tsp freshly ground black pepper
1 pinch cayenne pepper (1/16 tsp)
2 eggs, room temperature
3/4 cup sugar
2 tsp vanilla
1 cup chocolate chips
1 parchment paper, for lining cookie sheets
Directions
Preheat oven to 350 degrees F. Line cookie sheets with parchment
paper. Combine the currants and Kahlua in saucepan; warm over low
heat.
Combine the unsweetened and bittersweet chocolates and the butter in a
saucepan and melt over low heat, stirring frequently. Set aside to
cool.
Combine the flour, baking powder, salt, cinnamon, cracked pepper and
cayenne in a small bowl; stir to blend.
Beat the eggs and sugar until pale and thick, about 5 minutes. Add the
vanilla and melted chocolate, stir to combine. Fold in the flour
mixture. Gently stir in the currants, any remaining Kahlua and the
chocolate chips. (The dough will be loose. ) Drop by spoonfuls onto
lined cookies sheets.
Bake 8-10 minutes, until the tops are shiny and the cookies slightly
puffy. Let cool 5 minutes before transferring to racks to cool
completely.
Yields about 18 cookies. Source: San Francisco Chronicle, 3/22/95.
Shared by Judi M. Phelps.
Internet: jphelps@shell. portal. com, jphelps@best. com or
juphelps@delphi. com
Recipe By :
Servings: 18 servings
Chocolate Cookies To Die For Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert
The History of Recipes
Food historians have proved the existence of recipes far back into the far past, in fact as far into history as ancient Egypt, and possibly even further. Interesting though that maybe, these, old cook books were just primitive hieroglyphic instructions for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to historians is a collection of tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. As our culinary historical trip moves to more modern times we find some books which date from the 1300s ; one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these books are not about the indian curry that is served today, but rather descriptions of the types of food eaten by the rich people of the period. In the 15th century, people returning from the crusades brought us a variety of spices and herbs from Arab cooking, including spices such as basil and coriander. The introduction of these new herbs and spices caused a torrent in books on cooking, some of which still exist in private collections. Over the next few centuries, the families of Europe strove to serve up the most exotic meals, and as a consequence, chefs and their recipe collections were greatly in demand. Even so, it wasn`t until the nineteenth century that fine cooking and recipe publications really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, verifying, and writing down popular recipes of the day. The introduction of television gave us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Chocolate Cookies To Die For recipe.
