Chocoholics Cookies

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Time to Prepare this Recipe 2 hours Prep: 30 minutes Cook: 30 minutes
Calories Per Serving and Nutrition Information 166 calories per serving view nutrition facts
# of servings this recipe makes 50 servings suggest servings
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Ingredients

4 ounces chocolate unsweetened
12 ounces chocolate (semi-sweet)
3 ounces butter, unsalted
3 ounces margarine
1 1/2 tablespoons espresso, instant
4 large eggs
1 1/2 cups sugar
4 tablespoons vanilla extract
3 cups flour, all-purpose
1/2 teaspoon baking powder
1/4 teaspoon salt
6 ounces chocolate (semi-sweet)
8 ounces pecan halves
8 ounces walnut halves
6 ounces chocolate (semi-sweet) melted in oven until toasted, 10 to 12 minutes, or until they develop a toasty aroma.

Directions

Remove from oven and set aside to cool.

Increase oven temperature to 350 degrees.

Place unsweetened chocolate, 12 oz semi-sweet chocolate, butter, margarine and espresso in top of double boiler and place over simmering (not boiling) water until chocolate is about 3/4 melted.

Meanwhile, beat the eggs with a wire whisk in a large mixing bowl.

Gradually add sugar, whisking until mixture becomes thick and light in color.

When chocolate is almost melted, remove from heat and stir until completely melted and satiny in appearance.

Gradually whisk chocolate into egg mixture.

Stir with a wooden spoon to incorporate.

Sift flour, baking powder and salt directly into chocolate mixture.

Gently stir until the dry ingredients are barely incorporated.

Cut the 6 oz of semi-sweet chocolate into 1/2 inch chunks and stir into dough along with the toasted nuts.

Lightly butter 4 aluminum baking sheets.

(do not use foil or cookies will burn) Drop dough by tablespoonfuls, 12 to a sheet to leave room for cookies to spread.

Bake only one sheet at a time in center of oven.

Bake at 350 degrees for 10 to 12 minutes, or until cookies lose their shine.

Cookies will still be very soft. Allow to cool for 2 minutes before removing from pans.

Using a pin-sized tip on an icing bag, pipe melted semi-sweet chocolate onto cookies in a criss-cross pattern.

Allow to cool at least 1 hour before storing in tins.

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Nutrition Facts

Serving Size 38g
Amount per Serving
Calories 166 52% of calories from fat
% Daily Value*
Total Fat 10.0g15%
 Saturated Fat 4.0g18%
 Trans Fat 0.0g
Cholesterol 21mg7%
Sodium 37mg2%
Total Carbohydrate 19.0g6%
 Dietary Fiber 1.0g5%
 Sugars 12.0g
Protein 3.0g5%
Vitamin A 2%  Vitamin C 0%
Calcium 1%  Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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