Hunka Chocolate Cookies

This recipe will satisfy chocolate lovers' cravings with semisweet chocolate pieces, unsweetened chocolate, melted white chocolate and melted semisweet chocolate. Just a half a cup of flour goes into this fudgy delight.

Hunka Chocolate Cookies

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    12-ounce packages semisweet chocolate pieces (4 cups)

  • 4

    ounces unsweetened chocolate

  • ¼

    cup butter (no substitutions)

  • ½

    cup all-purpose flour

  • ½

    teaspoon baking powder

  • ¼

    teaspoon salt

  • 4

    eggs

  • 1-⅓

    cups sugar

  • 2

    teaspoons vanilla

  • 2 to 3

    cups broken walnuts, toasted

  • Melted white chocolate

  • Melted semisweet chocolate

Directions

1. Lightly grease large cookie sheets; set aside. 2. In a heavy saucepan, heat one package of the semisweet chocolate pieces, the unsweetened chocolate and the butter until melted, stirring constantly. Transfer to a large mixing bowl to cool slightly. 3. Mix flour, baking powder and salt. Set aside. 4. Add eggs, sugar, and vanilla to chocolate mixture; beat with an electric mixer. Add flour mixture and beat on low speed till well mixed. Stir in remaining chocolate pieces and nuts. 5. Using 1/4 cup of the dough for each cookie, drop the dough 3 inches apart on lightly greased cookie sheets. Flatten slightly. 6. Bake the cookies in a 350 degree F oven for 12 to 15 minutes or until the edges are firm and the surface is dull and cracked. Let stand for 2 minutes on cookie sheets. Remove; cool on wire racks. Drizzle with melted white chocolate and semisweet chocolate. Makes 24 cookies.


Nutrition

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