BAKER'S ONE BOWL CHOCOLATE BLISS COOKIES
2 packages (8 squares each) BAKER'S Semi-Sweet Baking Chocolate, divided use
3/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter or margarine, softened
2 eggs
1 teaspoon vanilla
1/2 cup flour
1/4 teaspoon baking powder
2 cups chopped walnuts (optional)*
Chop 1 package (8 squares) of the chocolate; set aside.
Microwave remaining 8 squares chocolate in large microwavable bowl on HIGH 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
Stir in sugar, butter, eggs and vanilla with wooden spoon until well blended. Stir in flour and baking powder. Stir in reserved chopped chocolate and nuts. Drop by scant 1/4 cupfuls onto ungreased cookie sheets.
Bake at 350 degrees F for 13 to 14 minutes or until cookies are puffed and feel set to the touch. Cool on cookie sheets for 1 minute. Remove from cookie sheets. Cool completely on wire racks.
*If omitting nuts, increase flour to 3/4 cup to prevent spreading. Makes about 15 large cookies.
FOR SMALLER COOKIES:
Mix dough as directed. Drop by heaping tablespoonfuls onto ungreased cookie sheets. Bake at 350 degrees F for 12 to 13 minutes. Makes about 30 smaller cookies.
TO FREEZE DOUGH AHEAD:
To make the dough for these decadent cookies ahead, freeze 1/4 cupfuls of the unbaked dough on a cookie sheet for 1 hour. Transfer to an airtight plastic container or zipper-style freezer bag. Freeze up to 1 month. Bake frozen cookie dough on an ungreased cookie sheet at 350 degrees F for 20 to 23 minutes. Or, bake the cookies and freeze in an airtight container for up to 1 month.
Makes about 18 large cookies
From: Recipelink.com
Source: Recipe booklet: Holiday Recipes, Cooking Healthy Vol. 1, November 21, 1995, No. 12
2 packages (8 squares each) BAKER'S Semi-Sweet Baking Chocolate, divided use
3/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter or margarine, softened
2 eggs
1 teaspoon vanilla
1/2 cup flour
1/4 teaspoon baking powder
2 cups chopped walnuts (optional)*
Chop 1 package (8 squares) of the chocolate; set aside.
Microwave remaining 8 squares chocolate in large microwavable bowl on HIGH 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
Stir in sugar, butter, eggs and vanilla with wooden spoon until well blended. Stir in flour and baking powder. Stir in reserved chopped chocolate and nuts. Drop by scant 1/4 cupfuls onto ungreased cookie sheets.
Bake at 350 degrees F for 13 to 14 minutes or until cookies are puffed and feel set to the touch. Cool on cookie sheets for 1 minute. Remove from cookie sheets. Cool completely on wire racks.
*If omitting nuts, increase flour to 3/4 cup to prevent spreading. Makes about 15 large cookies.
FOR SMALLER COOKIES:
Mix dough as directed. Drop by heaping tablespoonfuls onto ungreased cookie sheets. Bake at 350 degrees F for 12 to 13 minutes. Makes about 30 smaller cookies.
TO FREEZE DOUGH AHEAD:
To make the dough for these decadent cookies ahead, freeze 1/4 cupfuls of the unbaked dough on a cookie sheet for 1 hour. Transfer to an airtight plastic container or zipper-style freezer bag. Freeze up to 1 month. Bake frozen cookie dough on an ungreased cookie sheet at 350 degrees F for 20 to 23 minutes. Or, bake the cookies and freeze in an airtight container for up to 1 month.
Makes about 18 large cookies
From: Recipelink.com
Source: Recipe booklet: Holiday Recipes, Cooking Healthy Vol. 1, November 21, 1995, No. 12
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