Makes: 1 1/2 dozen cookies
2 (8 square) packages semi-sweet baking chocolate, divided
3/4 cup firmly packed brown sugar
1/4 cup butter or margarine, softened
2 eggs
1 teaspoon vanilla
1/2 cup flour
1/4 teaspoon baking powder
2 cups chopped nuts (optional)
Everything-but-the-kitchen-sink cookies: Prepare as directed. Substitute 2 cups total of any of the following for the nuts: raisins, dried cherries, toasted sweetened flaked coconut.
Preheat oven to 350 degrees. Coarsely chop 1 package (8 squares) of chocolate, set aside. Microwave remaining chocolate in large microwaveable bowl on HIGH 1 to 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 sheet.
Bake 12 to 13 minutes or until cookies are puffed and feel set to the touch. Cool on cookie sheet 1 minute. Transfer to wire rack to cool completely.
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