4 oz Unsweetened Chocolate 3 c Flour
12 oz Semi-Sweet Chocolate 1/2 t Baking Powder
3 oz Unsalted Butter 1/4 t Salt
3 oz Margarine 6 oz Semi-Sweet Chocolate
1 1/2 T Instant Espresso 8 oz Pecan Halves
4 ea Eggs 8 oz Walnut Halves
1 1/2 c Sugar 6 oz Semi-Sweet Chocolate, melted
4 T Vanilla
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
Yields
50 servings
