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Rosie's Bakery Cookbook
Recipe Introduction
It would be impossible to find a better chocolate cookie.
A MUST for chocoholics!
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PrintINGREDIENTS
- 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 ounces semisweet chocolate
- 3 ounces unsweetened chocolate
- 6 tablespoons butter
- 2 large eggs -- room temp.
- 2 teaspoons vanilla extract
- 1 tablespoon instant espresso powder
- 3/4 cup sugar
- 3/4 cup semisweet chocolate chips
- 1/3 cup chopped pecans
- 1/3 cup chopped walnuts
DIRECTIONS
Sift flour, baking powder and salt together. Set aside.
Melt together 5 oz. semisweet chocolate, 3 oz. unsweetened chocolate and butter. Cool slightly.
In mixing bowl, beat eggs, sugar and vanilla together until thick.
Add melted chocolate mixture and blend one minute. Scrape bowl.
Add flour mixture on low and mix until blended. Fold in chocolate chips and nuts.
Drop dough by generous tablespoons about 2 inches apart on greased cookie sheet.
Bake in preheated 325 degree oven for approximately 13 minutes or until they rise
slightly and form a thin crust. Remove and cool 2 or 3 minutes on cookie sheet.
Then carefully remove to rack to continue cooling
RECIPE BACKSTORY
Rosie's Bakery Cookbook
Recipe Introduction
It would be impossible to find a better chocolate cookie.
A MUST for chocoholics!
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