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Name: Chocolate Rads
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: ; oz.); 1 ts Instant espresso powder or; OR semisweet chocolate; ; chocolate, chopped; 1 tb Vanilla extract; Instant coffee powder; 1 lb Bittersweet; (not; 1 3/4 c Sugar; 1/4 c Unsalted butter; (1/2 stick); 1/2 c Cake flour; ; (about 4 oz.); ; melted, (about 14; 1 ts Baking Powder; 2 1/3 c Semisweet chocolate chips; 1 c Chopped walnuts; toasted; 4 lg Eggs; 1/4 ts Salt

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INGREDIENTS

; oz.)
1 ts Instant espresso powder or
OR semisweet chocolate
; chocolate, chopped
1 tb Vanilla extract
Instant coffee powder
1 lb Bittersweet; (not
1 3/4 c Sugar
1/4 c Unsalted butter; (1/2 stick)
1/2 c Cake flour
; (about 4 oz.)
; melted, (about 14
1 ts Baking Powder
2 1/3 c Semisweet chocolate chips
1 c Chopped walnuts; toasted
4 lg Eggs
1/4 ts Salt

INSTRUCTIONS

Melt 1 pound chocolate in top of double boiler over simmering water, stirring until smooth. Remove from heat. Using electric mixer, beat sugar and eggs in large bowl until pale yellow and thick, about 5 minutes. Beat in melted chocolate, melted butter, vanilla and espresso powder. Sift flour, baking powder and salt into small bowl. Stir dry ingredients into chocolate mixture. Mix in chocolate chips and nuts. Refrigerate mixture until firm, about 30 minutes. Preheat oven to 350 degrees. Line 2 large cookie sheets with parchment paper. Drop batter by 1/2 cupfuls onto prepared cookie sheets, spacing evenly. Press with moist fingertips to form 3 1/2 to 4 inch rounds. Bake cookies until tops become dry and crack, about 16 minutes. Cool cookies on parchment. Remove from parchment. Cover and store in airtight container at room temperature. Recipe by: Bon Appetit Magazine 12/92 Posted to CHILE-HEADS DIGEST V3 #,

NOTES

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Chocolate Rads

; oz.)
1 ts Instant espresso powder or
 OR semisweet chocolate
 ; chocolate, chopped
1 tb Vanilla extract
 Instant coffee powder
1 lb Bittersweet; (not
1 3/4 c Sugar
1/4 c Unsalted butter; (1/2 stick)
1/2 c Cake flour
 ; (about 4 oz.)
 ; melted, (about 14
1 ts Baking Powder
2 1/3 c Semisweet chocolate chips
1 c Chopped walnuts; toasted
4 lg Eggs
1/4 ts Salt

Melt 1 pound chocolate in top of double boiler over simmering water,  stirring until smooth. Remove from heat.    Using electric mixer, beat sugar and eggs in large bowl until pale  yellow and thick, about 5 minutes. Beat in melted chocolate, melted  butter, vanilla and espresso powder.    Sift flour, baking powder and salt into small bowl. Stir dry  ingredients into chocolate mixture. Mix in chocolate chips and nuts.  Refrigerate mixture until firm, about 30 minutes.    Preheat oven to 350 degrees. Line 2 large cookie sheets with parchment  paper. Drop batter by 1/2 cupfuls onto prepared cookie sheets, spacing  evenly. Press with moist fingertips to form 3 1/2 to 4 inch rounds.  Bake cookies until tops become dry and crack, about 16 minutes.    Cool cookies on parchment. Remove from parchment. Cover and store in  airtight container at room temperature.    Recipe by: Bon Appetit Magazine 12/92    Posted to CHILE-HEADS DIGEST V3 #,

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Nutrition

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Serving Size: 1 Serving (199g)
Recipe Makes: 16 servings

Calories: 527
Calories from Fat: 129 (24%)

Amt Per Serving		% DV

	Total Fat 14.3g	19 %
	Saturated Fat 6.7g	33 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 1.2g
Cholesterol 264.4mg		81 %
Sodium 115.9mg		4 %
Potassium 201.6mg		5 %
Total Carbohydrate 94.7g		28 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 92.9g
Protein 10.2g		15 %
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: 527

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