Ingredients
4 large eggs
1 1/2 cup sugar
16 oz semisweet chocolate, melted and coo, led
1/4 cup unsalted butter, softened
1 tbsp vanilla
1 tbsp strong brewed espresso
1/2 cup cake flour
1/4 tsp salt
1 tsp double-acting baking powder
2 1/2 cup semisweet chocolate chips
1 cup walnuts, chopped
Directions
In the bowl of an electric mixer beat the eggs and the sugar for 4 to
6 minutes, or until the mixture is thick and pale, add melted
chocolate, the butter, the vanilla, the espresso, the flour, the salt
and the baking powder, and beat the mixture on the lowest setting
until it is combined well. Add the chocolate chips and the walnuts
and beat the dough until it is combined well. In a sheet of parchment
paper, form the dough into a log, 4 inches in diameter, wrap it in
wax paper, and chill it for 3 hours, or until it is firm.
Cut the log into 1-inch-thick rounds, arrange the rounds 2 inches
apart on baking sheets lined with parchment paper, and bake them in
batches in the middle of a preheated 350F oven for 15 minutes, or
until the tops are shiny and cracked slightly. (The cookies will be
very soft.) Transfer the baking sheets to racks and let the cookies
cool completely before removing them from the sheets. (The cookies
will firm up as they cool.) Makes about 12 cookies.
The Model Bakery, St. Helene, Napa Valley From Gourmet Magazine
Submitted By RHOMMEL
080640 ~0500
Servings: 12 cookies
Chocolate Walnut Cookies Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert; Nut
The History of Recipes
Academics have found proof that recipes existed way back into antiquity, in fact as far back as the early Egyptians, and potentially, even further back. Interesting though that maybe, generally, these old cook books were just basic hieroglyphic recipes for food preparation.
In fact, the most ancient recipe discovered, according to academics is a series of tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Later on, in Roman times around 25BC a man called Apicius compiled a collection of documents which described recipes enjoyed by his fellow Romans. In his scrolls, he describes how the roman meals were split into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the early Romans used many aromatic flavors, including a few that will be familiar to modern chefs such as basil, fennel and dill. Later on, there are two interesting recipe books which were published in the fourteenth century ; a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these are not about the spicy food that is served today, but instead accounts of the types of meals served to the rich and powerful of the time. Later on in the 1400s, the Crusaders brought back many new foods and spices from the holy lands, including rosemary and coriander. These new spices and herbs prompted an increase in manuscripts on cookery, some of which are kept safe in private libraries. The introduction of the TV brought us celebrity chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chocolate Walnut Cookies recipe.
