Heavenly Chocolate Cookies
This is one of my favorites for holiday cookie baking. They're part cookie, part candy, with lots of nuts.
Prep Time: 45 minutes
Heavenly Chocolate Cookies Ingredients:
4 oz unsweetened chocolate, cut into small pieces
12 oz bittersweet bar chocolate, chopped coarsely
8 Tbsp. unsalted sweet butter, room temperature
4 large eggs, room temperature
1-1/3 cups granulated sugar
1 Tbsp. "Blue Cattle Truck Trading Company Mexican Vanilla"
1/2 cup unbleached flour
1/2 tsp. baking soda
1/4 tsp. salt
1 pound bittersweet bar chocolate, cut into 1/4 inch pieces
3 cups coarsely chopped, toasted
English walnuts, pecans, or a blend of both
Heavenly Chocolate Cookies Instructions:
Preparation:
Place oven rack in middle of oven and heat to 350 degrees. Line cookie sheets with parchment or foil.
Melt unsweetened chocolate, 12 ounces of the bittersweet chocolate, and the butter in a heavy saucepan over low heat, melt the ingredients slowly, stirring until smooth. Let cool to warm.
In a medium bowl, using a mixer on high speed, beat eggs, sugar and vanilla until light and frothy, about 2 minutes. Reduce speed to low and beat in chocolate mixture. Add flour, baking soda and salt and beat just until blended. Stir in nuts and chocolate.
Make mounds of cookies by the tablespoon (or by 1/3 cup if you prefer large cookies) on cookie sheets, allowing space for spreading.
Bake 13 to 15 minutes. The surface should be dry but the centers soft. Cool cookies on racks.
The recipe makes a large batch of cookies but the recipe can be cut in half.
Submitted By: Cory