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Death by Chocolate Cookies




Source of Recipe


newtimes


List of Ingredients




1 package (8 squares) semisweet baking chocolate
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
1 package (8 squares) semi-sweet baking chocolate, coarsely chopped or 11/2 cups semisweet chocolate chunks
2 cups walnuts, chopped (optional)


Recipe



Heat oven to 350 degrees. Microwave chocolate squares in large bowl on high for 2 minutes. Stir until chocolate is melted and smooth. Stir in sugar, butter, eggs and vanilla with wooden spoon until well-blended. Stir in flour and baking powder. Stir in chopped chocolate and nuts. Drop by scant 1/4 cupfuls onto ungreased cookie sheets.

Bake 13 to 14 minutes or until cookies are puffed and feel set to the touch. Cool 1 minute; remove from cookie sheets. Cool completely on wire racks. Makes about 18 large cookies.

Note: If omitting nuts, increase flour to 3/4 cup to prevent spreading. Makes about 15 large cookies.

Variations
Everything-but-the-Kitchen-Sink Cookies: Prepare as directed, substituting 2 cups total of any of the following for the nuts: raisins, toasted coconut, dried cherries, chopped macadamia nuts, dried cranberries, toasted slivered almonds, dried chopped apricots or dried mixed-fruit bits.

Bar cookies: Spread dough in greased, foil-lined 13-by-9-inch baking pan. Bake at 350 degrees for 22 to 24 minutes. Cool completely in pan on wire rack. Makes 2 dozen cookies.

Smaller cookies: Drop by heaping tablespoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 12 to 13 minutes. Makes about 21/2 dozen smaller cookies.

Make ahead: After cookies are completely cooled, wrap in plastic wrap and place in an airtight plastic container or zipper-style freezer plastic bag. Freeze cookies up to 1 month. Bring cookies to room temperature before serving.

To freeze cookie dough: Freeze 1/4 cupfuls of cookie dough on cookie sheet for 1 hour. Transfer to airtight plastic container or zipper-style freezer plastic bag. Freeze dough up to 1 month. Bake frozen cookie dough on ungreased cookie sheet at 350 degrees for 20 to 23 minutes.