Presents

"From Sandi's Recipe File"


Recipe Source:
February 6, 2002 Edition of
The Vancouver Sun

Cookies & Bars

Recipe File

Serving Size: Makes about 25 cookies

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Over-The-Top Chocoholic's Cookies

AmountIngredient
1 poundbittersweet chocolate, chopped
1 1/2 cupsgranulated sugar
4large eggs
1/4 cupbutter, melted
2 teaspoonsvanilla extract
1 teaspooninstant coffee powder
1/2 cupall-purpose flour
1 teaspoonbaking powder
1/4 teaspoonsalt
2 cupscoarsely chopped white chocolate
3/4 cuppecan halves, toasted and chopped coarse

Preparation Instructions:

Put bittersweet chocolate in heatproof bowl set over saucepan of hot, not simmering, water until partially melted (the water should not touch the bottom of the bowl), stirring occasionally. Remove bowl from saucepan and continue stirring until melted and smooth. Set aside to cool slightly.

Using electric mixer, beat sugar and eggs in large bowl for about 5 minutes or until pale yellow and thick. Beat in melted chocolate, butter, vanilla and coffee powder.

In small bowl, combine flour, baking powder and salt; stir into chocolate mixture. Mix in white chocolate and pecans. Cover tightly with plastic wrap and refrigerate dough for about 45 minutes or until firm.

Drop dough by 1/4 cupfuls on to parchment paper lined baking sheets, spacing cookies 2 inches apart. (Make ahead: Put cookie mounds in large plastic bag and seal; refrigerate for up to 1 day.) Press with moist fingertips to form 2 1/2 inch rounds.

Bake at 350 degrees for 10 to 12 minutes or until tops become dry and crack (centers should be very soft.) Remove baking sheet to wire rack. Let cool for 3 minutes. Remove cookies to rack; cool completely.

Makes about 25 cookies.

Note: To toast pecans, place on baking sheet and bake at 350 degrees for 6 to 8 minutes or until golden.


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