Recipe: Baker's Fudge Crackle Cookies (using instant coffee, 1980's)

BAKER'S FUDGE CRACKLE COOKIES

16 squares (1 ounce each) semi sweet chocolate, divided use
4 squares (1 ounce each) unsweetened chocolate
2 tbsp butter
1 tsp instant coffee (dry)
3/4 cup cake and pastry flour
1/2 tsp baking powder
3 eggs
1 cup white granulated sugar
1 tsp vanilla
1/2 cup semi-sweet chocolate chips
1/2 cup chopped toasted unblanched almonds

Melt 8 squares semi-sweet chocolate, 4 squares unsweetened chocolate, butter and coffee; stir well. Cool.

Sift together flour and baking powder; set aside.

Beat eggs until foamy; add sugar gradually. Add vanilla and chocolate mixture. Stir in flour mixture. Then stir in chocolate chips and nuts. Let stand at room temperature for 30 minutes.

Preheat oven to 350 degrees F.

Drop by teaspoonful onto baking sheets.

Bake at 350 degrees F for 10 minutes. Allow to cool for 5 minutes before removing from pan.

Partially melt the remaining 8 squares of semi-sweet chocolate.

Dip half of each cookie into melted chocolate. Place on waxed paper lined cookie sheets. Chill for 5-10 minutes, or until chocolate is set.

Serve cookies at room temperature.

Makes about 3 dozen cookies
Source: Magazine recipe clipping, Baker's Chocolate ad, 1988