Prep 0 mins
Cook 0 mins
I adopted this recipe from Recipezaar. I hope to give it a try soon and make changes if needed.
- 4 ounces unsweetened chocolate
- 3 cups flour
- 12 ounces semisweet chocolate
- 1⁄2 teaspoon baking powder
- 3 ounces unsalted butter
- 1⁄4 teaspoon salt
- 3 ounces margarine
- 6 ounces semisweet chocolate
- 1 1⁄2 tablespoons instant espresso
- 8 ounces pecan halves
- 4 eggs
- 8 ounces walnut halves
- 1 1⁄2 cups sugar
- 6 ounces semisweet chocolate, melted
- 4 tablespoons 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.