4 oz. (4 squares) unsweetened chocolate
1 C. unsalted butter, cut into chunks
1 C. sugar
1 C. brown sugar, packed
2 C. flour
1 t. baking powder
1/2 t. salt
1 C. chopped walnuts
1 C. coarsely chopped bittersweet chocolate
In top of double boiler, set over pan of simmering water, melt unsweetened chocolate and butter. In bowl of electric
mixer, beat eggs and sugars until thickened. Stir in butter mixture.
In bowl, stir together flour, baking powder and salt. Gradually add flour mixture to egg mixture, beating just until incorporated.
Do not overbeat. Stir in walnuts and chopped chocolate.
Scoop out batter by 1/4 cup measure onto ungreased cookie sheet, leaving 2 inches between cookies, about 6 cookies per
sheet. Chill in refrigerator 1 hour.
Bake at 300°F. 15 - 20 minutes until cookies are firm to the touch. Cool 2 minutes on cookie sheet, then remove to wire
rack to cool completely.
Makes about 12 cookies.
Chocolate Drop Cookies
* 2 cups all-purpose flour
* 1/3 cup unsweetened cocoa
* 1 teaspoon baking powder
* pinch of salt
* 1 1/2 cups butter, softened
* 1 cup light brown sugar, firmly packed
* 1 cup granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cups finely chopped walnuts, optional
Sift together flour, cocoa, baking powder, and salt. Set aside.
Cream butter and sugars until light and fluffy. Beat in eggs, one at a time, beating after each addition. Beat in vanilla.
On low speed, beat in flour mixture a little at a time, until well blended and smooth. Stir in chopped walnuts.
Drop chocolate cookie dough onto greased baking sheets by rounded tablespoons, about 2 inches apart. Bake at 350° for
10 to 12 minutes, or just until set. Cool on pans on rack for about 5 minutes; transfer chocolate cookies to rack to cool
Makes about 60 chocolate cookies.