Ingredients
4 oz unsweetened chocolate
12 oz semi-sweet chocolate
3 oz unsalted butter
3 oz margarine
1 1/2 tbsp instant espresso
4 eggs
1 1/2 cup sugar
4 tbsp vanilla
3 cup flour
1/2 tsp baking powder
1/4 tsp salt
6 oz semi-sweet chocolate
8 oz pecan halves
8 oz walnut halves
6 oz semi-sweet chocolate, melted
Directions
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
Servings: 50 servings
Chocoholics Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
Recipes as a concept can be tracked way back into history, in fact as far into history as early Egypt, and possibly even further than that. Interesting though that maybe, mostly, these early recipes were just very basic pictorial instructions for meal preparation.
Much later, in Roman times a roman called Apicius compiled a collection of documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the meals were split into appetizers, main meal and dessert, a style of dining still practiced today. Aspicius recounts how the ancient cooks were skilled in the use of many herbs and spices, including a few that will be familiar to modern cooks for example bay, fennel and asafoetida. Over the succeeding few hundred years, the upper-class families of the West strove to offer the most extravagent meals, and as a result cooks and their collection of recipes were greatly in demand. Even so, it was during the 19th century that haute cuisine and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, verifying, and publishing recipes of the day. When we get to the twentieth century, cookery publications were greatly in demand mostly as a result of increased literacy, people having more free time and having more money. |
We hope you enjoy this Chocoholics Cookies recipe.
