Chocolate Cookies Supreme
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INGREDIENTS 2 ounces unsweetened chocolate
6 ounces semisweet chocolate
2 tablespoons butter
1/4 cup sifted flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 eggs
3/4 cup sugar
2 teaspoons instant coffee
1/2 teaspoon vanilla extract
6 ounces (1 cup) semisweet chocolate morsels (I use mini's)
8 ounces (2-1/4 cups) walnuts or pecans, coarsely choppedAdjust rack 1/3 down from top of oven. Preheat to 350 degrees. Cut foil to fit cookie sheets.
In top of a small double boiler over hot water on moderate heat (You can melt in glass measure in microwave if you choose), melt the unsweetened and semisweet chocolate and the butter. Stir until smooth. Remove top of double boiler and set aside to cool completely.
Sift together the flour, baking powder and salt. Set aside.
In a small bowl of electric mixer, beat the eggs, sugar, coffee and vanilla at high speed for a minute or two. On LOW speed add the cooled chocolate mixture, and finally the sifted dry ingredients, scraping bowl with a rubber spatula as necessary to keep mixture smooth and beating only until blended. Stir in the chocolate morsels and nuts.
Drop by heaping teaspoonfuls, 1 inch apart, (these BARELY spread at all) on aluminum foil. Bake 10 to 12 minutes, reversing position of cookie sheet if necessary during baking to insure even browning. Tops will be dry and crisp. Centers should remain soft and chewy. DO NOT OVERBAKE.
With a wide metal spatula, remove cookies to a rack. You might want to let these stand, or chill them a bit, until the chocolate morsels reharden before serving. Or you might like them best while the chocolate morsels are still soft. Up to you!
A TIP FROM LYNNE - I dissolve the instant coffee in the barest bit of water and include it in with the butter and chocolate when they are melting. You must add it at the beginning as anything cooler added to melted or melting chocolate will cause it to seize.
Makes about 3 dozen cookies