- 3
Ingredients
- 2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, divided
- 1/4 cup Butter, softened
- 3/4 cup packed brown sugar
- 2 Eggs
- 1 tsp. Vanilla
- 1/2 cup Flour
- 1/4 tsp CALUMET Baking Powder
- 2 cups chopped PLANTERS Walnuts
Preparation
Step 1
HEAT oven to 350°F.
CHOP 8 chocolate squares; set aside. Microwave remaining 8 chocolate squares in large microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted. Add butter; stir until melted. Stir in sugar, eggs and vanilla. Add flour and baking powder; mix well. Stir in chopped chocolate and nuts. (Note: If omitting nuts, increase flour to 3/4 cup to prevent excessive spreading of cookies as they bake.)
DROP rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
BAKE 12 to 13 min. or until cookies are puffed and shiny. Cool 1 min.; remove from baking sheets to wire racks. Cool completely.
VARIATIONS:
Prepare as directed, using one of the following combinations:
Everything-But-the-Kitchen-Sink Cookies: Substitute 2 cups total of the following ingredients for the walnuts: raisins, toasted BAKER'S ANGEL FLAKE Coconut, dried cherries, chopped PLANTERS Macadamias, dried cranberries, toasted PLANTERS Slivered Almonds, chopped dried apricots or dried mixed fruit bits. Chocolate Bliss Peanut Butter Cookies: Add 1/2 cup peanut butter along with the sugar and substitute 2 cups PLANTERS COCKTAIL Peanuts, chopped, for the walnuts.
Double Chocolate Bliss Macadamia Cookies: Substitute 1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate, coarsely chopped, for the chopped semi-sweet chocolate and 2 cups chopped PLANTERS Macadamias for the walnuts.
Double Chocolate Bliss Toasted Almond Cookies: Substitute 1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate, coarsely chopped, for the chopped semi-sweet chocolate and 2 cups toasted PLANTERS Slivered Almonds for the walnuts.