MONSTER FUDGE NUT COOKIES
"Packed with over-sized chocolate chips and walnuts, these jumbo cookies are bursting with fudge flavor Just don't overbake them, They should be just set an the outside, and still moist an the inside."
12 ounces semisweet chocolate, chopped
6 tablespoons (3/4 stick) unsalted butter, cut into tablespoons
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1 tablespoon vanilla extract
12 ounces Hershey's miniature semisweet kisses*
1 1/2 cups coarsely chopped walnuts
Position 2 baking racks near the center of the oven and preheat the oven to 350 degrees F. Grease 2 large baking sheets.
Place the chopped chocolate and the butter in the top of a double boiler over barely simmering water. Heat, stirring constantly, until the chocolate melts and the mixture is smooth. Remove the top of the double boiler and let the chocolate mixture cool.
In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
In an electric mixer, using the whisk attachment, beat the eggs on medium speed until blended. Gradually beat in the sugar, then increase the speed to high. Continue beating for about 5 minutes, or until the mixture is thick and light.
Stir the vanilla into the cooled chocolate and add to the egg mixture, beating on medium speed until combined. On low speed, beat in the flour mixture, scraping down the sides of the bowl as necessary. Using a wooden spoon, fold in the miniature kisses and nuts. Cover with plastic wrap and chill in the refrigerator for 10 minutes.
WHEN READY TO BAKE:
Using a 1/4-cup ice-cream scoop or cup measure, drop the batter onto the prepared baking sheets, spacing the mounds 2-inches apart.
Bake the cookies, switching the position of the sheets halfway through baking, for 10 to 12 minutes, or until set on the outside, but still slightly moist on the inside. Place each cookie sheet on a wire rack and let stand for 10 minutes, then transfer the cookies to the rack and cool completely.
Serve the cookies slightly warm or at room temperature. Store in an airtight container at room temperature for up to 3 days.
*You may substitute 12 ounces semisweet chocolate, cut into 1/2-inch chunks for the mini chocolate Kisses.
Makes: 21 large cookies
From: Diner Desserts by Tish Boyle
"Packed with over-sized chocolate chips and walnuts, these jumbo cookies are bursting with fudge flavor Just don't overbake them, They should be just set an the outside, and still moist an the inside."
12 ounces semisweet chocolate, chopped
6 tablespoons (3/4 stick) unsalted butter, cut into tablespoons
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1 tablespoon vanilla extract
12 ounces Hershey's miniature semisweet kisses*
1 1/2 cups coarsely chopped walnuts
Position 2 baking racks near the center of the oven and preheat the oven to 350 degrees F. Grease 2 large baking sheets.
Place the chopped chocolate and the butter in the top of a double boiler over barely simmering water. Heat, stirring constantly, until the chocolate melts and the mixture is smooth. Remove the top of the double boiler and let the chocolate mixture cool.
In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
In an electric mixer, using the whisk attachment, beat the eggs on medium speed until blended. Gradually beat in the sugar, then increase the speed to high. Continue beating for about 5 minutes, or until the mixture is thick and light.
Stir the vanilla into the cooled chocolate and add to the egg mixture, beating on medium speed until combined. On low speed, beat in the flour mixture, scraping down the sides of the bowl as necessary. Using a wooden spoon, fold in the miniature kisses and nuts. Cover with plastic wrap and chill in the refrigerator for 10 minutes.
WHEN READY TO BAKE:
Using a 1/4-cup ice-cream scoop or cup measure, drop the batter onto the prepared baking sheets, spacing the mounds 2-inches apart.
Bake the cookies, switching the position of the sheets halfway through baking, for 10 to 12 minutes, or until set on the outside, but still slightly moist on the inside. Place each cookie sheet on a wire rack and let stand for 10 minutes, then transfer the cookies to the rack and cool completely.
Serve the cookies slightly warm or at room temperature. Store in an airtight container at room temperature for up to 3 days.
*You may substitute 12 ounces semisweet chocolate, cut into 1/2-inch chunks for the mini chocolate Kisses.
Makes: 21 large cookies
From: Diner Desserts by Tish Boyle
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