Ingredients
1 no ingredients
Directions
8 oz semisweet chocolate squares
3 oz unsweetened chocolate
: squares
1/2 c unsalted butter
3 lg eggs -- room temp
1 1/4 c sugar
2 ts vanilla extract
2/3 c all-purpose flour
1/2 ts baking powder
1/4 ts salt
1 1/2 c semisweet chocolate chips
1 1/2 c walnuts, toasted -- chopped
1 1/2 c pecans, toasted -- chopped
4 oz semisweet chocolate square
: melted
Preheat oven to 325. Grease 3 cookies sheets. Melt chocolate with
butter in double boiler over simmering water. Cool.
Beat eggs with sugar in mixer bowl until ribbon forms when beaters are
lifted, 10 minutes. Beat in chocolate mixture and vanilla. Combine
flour, baking powder and salt in a bowl. Stir into chocolate mixture
just until combined (do not overmix). Stir in chocolate chips and
nuts. Drop batter by teaspoonfuls 2 inches apart onto cookie sheets.
Bake 7-8 minutes, until barely firm and tops are slightly cracked.
Cool on cookie aheets 2 minutes then on wire racks. Dip 1 side of
cooled cookies in melted chocolate.
Recipe By : Ladie's Home Journal Dec. 1991
Date: Thu, 24 Oct 1996 15:55:26
~0400 (
Servings: 48 servings
Chunky Triple-Chocolate Cookies 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 distant past, in fact as far back as the Egyptians, and potentially, even further back. In practice though, mostly, these early recipes were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe discovered, according to food historians are some stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a collection of scripts detailing recipes enjoyed by wealthy roman citizens. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, main meal and afters, a style of dining still practiced today. Aspicius tells us how the ancient cooks were skilled in the use of a wide range of herbs and spices, including some familiar names such as basil, rue and dill. In the 15th century, the Crusaders brought back a variety of spices and herbs from the holy land, including spices like rosemary and coriander. The introduction of these new tastes was responsible for an explosion in manuscripts on cookery, many of which are kept safe in private libraries. Over the following few centuries, the wealthy families of the West competed to serve the most exotic banquets, and consequentially the best chefs and their recipe collections were at a premium. Notwithstanding that, it was during the 19th century that cooking 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 assembling, verifying, and writing down recipes for their fellow cooks to enjoy. The introduction of television brought us TV cooks and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Chunky Triple Chocolate Cookies recipe.
