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Recipe: Ricky Lauren's Chocolate Chocolate Nut Cookies

Desserts - Cookies, Brownies, Bars
CHOCOLATE CHOCOLATE NUT COOKIES



"I love chocolate! Deep, dark, rich chocolate! And with nuts! Oh, yes, even better. So does my family. When the boys were little, they would play baseball with their friends in the backyard. I would bring each of them a snack of chocolate milk and cookies to fortify their energy during breaks. Excited to resume the game, they would gulp it all down quickly and lick away the frothy moustaches that remained.

To create an even more indulgent treat, use these cookies to create ice cream sandwiches!"

1 pound semisweet chocolate, chopped
4 tablespoons (1/2 stick) salted butter
3/4 cup packed brown sugar
2 eggs
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups toasted walnuts or almonds, chopped

Preheat the oven to 350 degrees F.

Melt half of the chopped chocolate with the butter in a double boiler. Let cool.

Mix in the sugar, eggs, and vanilla. In a small bowl, sift the flour, baking powder, and salt. Stir the dry ingredients into the melted chocolate mixture. Stir in the remaining chopped chocolate and nuts. Cover the mixture and place in the fridge for 1 hour.

WHEN READY TO BAKE:
Lightly butter 2 large baking sheets. Drop the batter in 2-tablespoon measures per cookie. Press down gently on each cookie.

Bake until they're just starting to crack, 12 to 13 minutes.
Cool the cookies completely on the sheet.

Store the cooled cookies in a cookie jar, or place in the freezer and serve cold.

Makes 2 dozen cookies
Source: The Hamptons: Food, Family, and History by Ricky Lauren
MsgID: 0226195
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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