Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------NOTE: THESE INTENSELY CHOCO---------------------
Because of their shape, of -eat too many.
-course, and yours if you

------------------YIELD: 25 LARGE COOKIES-----------------------
8 ea Ozs Semisweet Chocolate (8 2 t Vanilla Extract
-Squares) 2/3 c Unbleached All Purpose Flour
3 ea Ozs Unsweetened Chocolate 1/2 t Baking Powder
-(3 Squares) 1/4 t Salt
1/2 c Unsalted Butter 1 1/2 c Semisweet Chocolate Chips
3 lg Eggs, At Room Temperature 1 1/2 c Toasted Walnuts, Chopped
1 1/4 c Sugar 1 1/2 c Toasted Pecans, Chopped

Preheat the oven to 325 degrees F. and grease 3 cookie sheets. Melt
the chocolate with the butter in a double boiler over simmering
water. Cool to room temperature. Beat the eggs with the sugar in a
mixer bowl until a ribbon forms when the beaters are lifted, about 10
minutes. Beat in the chocolate mixture and vanilla. Combine the
flour, baking powder and salt in a medium bowl and stir into the
chocolate mixture just until combined. DO NOT OVERMIX!!! Stir in the
chocolate chips and nuts. Drop batter by quarter cupfuls 2 inches
apart onto the prepared cookies sheets (DO NOT FLATTEN). Bake 10 to
12 minutes or until barely firm and tops are just dry and slightly
cracked. Cool on the cookie sheet for 2 minutes and then gently
transfer to wire racks to cool completely. CAL PRO FAT CARB CHOL
SODIUM
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
300 4 G 21 G 28 G 36 Mg 39 Mg From The Ladies Home
Journal April 1991

Submitted By RICH HARPER On 02-17-95

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