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
It is quite possible to track the history of written cooking instructions way back into antiquity, certainly as far into history as the Egyptians, and possibly even further. Having said that, generally, these ancient cookbooks were just very simple hieroglyphic instructions for preparing food.
In fact, the most ancient recipe discovered so far, according to food historians are some stone tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Later, there are some books which date from the 1300s ; a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the indian food that is served today, but instead recipes for the types of meals on the menus of the upper classes of that time. Later, in the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, including spices such as parsley and basil. These new foods and spices prompted an outbreak in recipe manuscripts, the majority of which are kept safe in private libraries. For the decades that followed, the wealthy families of Europe strove to serve up the most exotic banquets, and because of this chefs and their recipe collections could command a high salary. Nevertheless, it wasn`t until the 1800s that haute cuisine and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down popular recipes of the day. The arrival of television brought us TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Chocoholics Cookies recipe.
