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Monster Fudge Nut Cookies

Source of Recipe


From "Diner Desserts" by Tish Boyle



List of Ingredients



• 12 ounces semisweet chocolate, chopped
  
• 6 Tbsp (¾ stick) unsalted butter, cut into tablespoons
  
• 2/3 cup all-purpose flour
  
• 1 tsp baking powder
  
• ¼ tsp salt
  
• 3 large eggs
  
• 1 cup granulated sugar
  
• 1 Tbsp vanilla extract
  
• 12 ounces Hershey's miniature semisweet kisses
  
• 1½ cups coarsely chopped walnuts
  






Instructions



1. Position two baking racks near the center of the oven and preheat the oven to 350° F. Grease two large baking sheets.
   
   
2. 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.
   
   
3. 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 light and thick.
   
   
4. 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 10 minutes.
   
   
5. Using a ¼-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 positions 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.
   
   Makes 21 large cookies.
   
   






Final Comments


Packed with oversized chocolate chips and walnuts, these jumbo cookies are bursting with fudge flavor. Just don't overbake them; they should be just set on the outside, and still moist on the inside.