Loaded with the nutty crunch of walnuts and pecans, these irresistible cookies are crisp on the outside, and brownie-rich on the inside. The secret is stirring the dough just long enough to moisten the dry ingredients.
Ingredients
- 6 (1-ounce) semisweet chocolate squares, chopped
- 2 (1-ounce) unsweetened chocolate squares, chopped
- 1/3 cup butter
- 3 large eggs
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt $
- 2 cups (12 ounces) semisweet chocolate morsels
- 2 cups coarsely chopped pecans
- 2 cups coarsely chopped walnuts
Preparation
- Combine first 3 ingredients in a heavy saucepan; cook, stirring often, over low heat until chocolate melts. Remove from heat; cool slightly.
- Beat eggs and sugar at medium speed with an electric mixer until smooth; add chocolate mixture, beating well.
- Combine flour, baking powder, and salt; add to chocolate mixture, stirring just until dry ingredients are moistened. Fold in chocolate morsels, pecans, and walnuts.
- Drop batter by tablespoonfuls 2 inches apart onto lightly greased baking sheets.
- Bake at 325° for 12 to 15 minutes or until done. Cool cookies on baking sheet 1 minute. Remove to wire racks; cool.
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