Chocolate Blizzard Cookies Makes about 3 dozen 3" diameter cookies - they are rich, so you can make them smaller.
1 pound semi-sweet or bitter-sweet chocolate, chopped or chips 1/4 c. butter 1/2 c. flour 1/2 tsp. baking powder 1/4 tsp. salt (omit if using salted butter) 4 eggs 3/4 c. brown sugar 3/4 c. white sugar 10 oz. (300 gram) Baker's white chocolate, chopped 2 c. pecans, chopped and toasted in oven on a cookie sheet at 200-250 degrees for 10 minutes Melt the dark chocolate and butter over hot water and cool slightly. Sift together flour, baking powder and salt. Reserve. Beat eggs with the sugars in a large bowl until light, then stir in the melted chocolate mixture. Add the flour mixture, chopped white chocolate and nuts and mix. Refigerate dough until cold enough to mold. Shape dough into 2 rolls about 3 inches in diameter. Roll in flour and wrap well in wax or plastic wrap. Freeze about 1 hour. Grease cookie sheets. Slice cookies 1/2 inch thick. Bake at 350 degrees for 10-12 minutes, or just until they loose their shiny appearance. They should end up chewy. Lift very gently off sheets to cool on racks. They freeze well. Decadent. __._,_.___ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
