FUDGE COOKIES
12 oz semisweet chocolate chips, divided
Two 1 oz squares unsweetened chocolate
2 TBL butter
1/4 cup flour
1/4 tsp baking powder
Pinch of salt
2 eggs
2/3 cup sugar
1 tsp vanilla
1 cup chopped nuts
In a medium sauceapn, heat 1 cup of the chocolate chips, the unsweetened chocolate & the butter until melted, stirring constantly. Pour into the large bowl & set aside to cool slightly.
In a separate bowl, mix the flour, baking powder & salt. Add the eggs, sugar & vanilla to the cooled chocolate mixture & beat well. Add the flour mixture & beat well. Add the flour mixture & beat thoroughly. Stir in the remaining chocolate birs & the nuts.
Drop the batter by teaspoonfuls onto lightly greased cookie sheets. Bake in a preheated 350° oven for 8-10 minutes or until the edges are firm & the surface is dull & cracked. Cool 1 minutes before removing from the sheets. (Use a thin-bladed spatula so the cookies don't break apart.) Place on wire racks to cool thoroughly.
12 oz semisweet chocolate chips, divided
Two 1 oz squares unsweetened chocolate
2 TBL butter
1/4 cup flour
1/4 tsp baking powder
Pinch of salt
2 eggs
2/3 cup sugar
1 tsp vanilla
1 cup chopped nuts
In a medium sauceapn, heat 1 cup of the chocolate chips, the unsweetened chocolate & the butter until melted, stirring constantly. Pour into the large bowl & set aside to cool slightly.
In a separate bowl, mix the flour, baking powder & salt. Add the eggs, sugar & vanilla to the cooled chocolate mixture & beat well. Add the flour mixture & beat well. Add the flour mixture & beat thoroughly. Stir in the remaining chocolate birs & the nuts.
Drop the batter by teaspoonfuls onto lightly greased cookie sheets. Bake in a preheated 350° oven for 8-10 minutes or until the edges are firm & the surface is dull & cracked. Cool 1 minutes before removing from the sheets. (Use a thin-bladed spatula so the cookies don't break apart.) Place on wire racks to cool thoroughly.