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Name: Chocolate Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 3/4 Stick unsalted butter; ; chocolate; 2 ts Instant espresso powder; 2 lg Eggs; 1 1/2 c Toasted pecans; coarsely; 2 ts Vanilla extract; 1 c Semisweet chocolate chips; 1/4 c All-purpose flour; 3/4 c Sugar; 6 oz Bittersweet chocolate; or; 1/4 ts Salt; 2 oz Unsweetened Chocolate; 1/4 ts Baking Powder

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INGREDIENTS

3/4 Stick unsalted butter
; chocolate
2 ts Instant espresso powder
2 lg Eggs
1 1/2 c Toasted pecans; coarsely
2 ts Vanilla extract
1 c Semisweet chocolate chips
1/4 c All-purpose flour
3/4 c Sugar
6 oz Bittersweet chocolate; or
1/4 ts Salt
2 oz Unsweetened Chocolate
1/4 ts Baking Powder

Servings

INSTRUCTIONS

Preheat the oven to 350 F. Place the chocolate, butter and espresso powder in a medium bowl, place over a pot of simmering water, and melt completely. In a separate bowl, sift together the flour, baking powder, and salt and set aside. In the bowl of an electric mixer, beat the eggs, sugar and vanilla extract on high speed for two minutes. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the chocolate chips and pecans. Cover with plastic wrap and refrigerate for 30 minutes. Using a small ice cream scoop, scoop the mixture onto a parchment-lined baking sheet, putting eight cookies on each sheet. Bake for 10-11 minutes. The surface will be dry but the inside will be soft. It will take no longer than 10-11 minutes, so be sure to set a timer. Cool on a baking sheet. The cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container. Yields 12-15 cookies ? 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK

NOTES

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Chocolate Cookies

3/4 Stick unsalted butter
 ; chocolate
2 ts Instant espresso powder
2 lg Eggs
1 1/2 c Toasted pecans; coarsely
2 ts Vanilla extract
1 c Semisweet chocolate chips
1/4 c All-purpose flour
3/4 c Sugar
6 oz Bittersweet chocolate; or
1/4 ts Salt
2 oz Unsweetened Chocolate
1/4 ts Baking Powder

Preheat the oven to 350 F. Place the chocolate, butter and espresso  powder in a medium bowl, place over a pot of simmering water, and  melt completely. In a separate bowl, sift together the flour, baking  powder, and salt and set aside. In the bowl of an electric mixer,  beat the eggs, sugar and vanilla extract on high speed for two  minutes. On low speed beat in the melted chocolate mixture until just  combined. Fold in the flour mixture with a rubber spatula until just  combined. Stir in the chocolate chips and pecans. Cover with plastic  wrap and refrigerate for       30    minutes.    Using a small ice cream scoop, scoop the mixture onto a  parchment-lined baking sheet, putting eight cookies on each sheet.  Bake for 10-11 minutes. The surface will be dry but the inside will  be soft. It will take no longer than 10-11 minutes, so be sure to set  a timer. Cool on a baking sheet. The cookies are best eaten the day  they are made. Wrap leftovers well in plastic wrap and store in an  airtight container.    Yields 12-15 cookies    ? 1997 Lifetime Entertainment Services. All rights reserved.    Formatted using MC Buster by Barb at PK

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Nutrition

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Serving Size: 1 Serving (1785g)
Recipe Makes: 1 servings

Calories: 5878
Calories from Fat: 3431 (58%)

Amt Per Serving		% DV

	Total Fat 381.3g	508 %
	Saturated Fat 220.7g	1104 %
	Monounsaturated Fat 118.3g
	Polyunsanturated Fat 17.4g
Cholesterol 2297.2mg		707 %
Sodium 1316.5mg		45 %
Potassium 4840.9mg		127 %
Total Carbohydrate 667.7g		196 %
	Dietary Fiber 81.5g	326 %
	Sugars, other 586.2g
Protein 128.9g		184 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5878

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