Chocoholics Cookies
rec.food.cooking/Elizabeth & Keith Falkner (1998)
Makes 50 one-ounce cookies

4 oz unsweetened chocolate
12 oz semisweet chocolate
3 oz unsalted butter
3 oz margarine (I use all butter)
1 1/2 Tablespoons instant Espresso coffee
4 eggs
1 1/2 cups sugar
4 teaspoons vanilla
3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
6 oz semisweet chocolate (yes, 6 more ounces)
8 oz pecan halves
8 oz walnut halves
6 oz semisweet chocolate, melted (I left this and the nuts out)

Bake nuts in an oven until toasted, 10-12 minutes or until they develop a toasty aroma. Remove from oven and set aside to cool. Increase oven temperature to 350F/180C.

Place unsweetened chocolate, first 12 oz semisweet chocolate, butter, margarine and espresso powder in the top of a 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 colour. 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 semisweet chocolate into 1/2 inch chunks and stir into dough along with 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 allow room to spread. Bake only one sheet at a time in the centre of the oven. Bake at 350F/180C for 10-12 minutes or until cookies lose their shine. Cookies will still be very soft. Allow to cool for 2 minutes before removing from baking sheet.

Using a pin-sized tip on an icing bag, pipe melted semisweet chocolate onto cookies in a crisscross pattern. Allow to cool at least 1 hour before storing in tins.