4 large eggs
1 1/2 cup sugar
16 oz semisweet chocolate, melted and coo, led
1/4 cup unsalted butter, softened
1 tbsp vanilla
1 tbsp strong brewed espresso
1/2 cup cake flour
1/4 tsp salt
1 tsp double-acting baking powder
2 1/2 cup semisweet chocolate chips
1 cup walnuts, chopped
A Recipe for
Chocolate Walnut Cookies
Food Tip |
Food Tip |
Never eat more than you can lift. |
| Miss Piggy |
This Recipe for Chocolate Walnut Cookies is one of thousands in the Recipes-to-go Dessert Cookbook.
Food Tip |
If you enjoy this Chocolate Walnut Cookies Recipe - you should enjoy the recipe collections you can find on the websites below:
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
Food Tip |
This is a recipe for Chocolate Walnut Cookies from the recipe cookbook of Recipes-to-go (Dessert)
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
Herb Tip |
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
Food Tip |
Food Tip |
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
In the bowl of an electric mixer beat the eggs and the sugar for 4 to
6 minutes, or until the mixture is thick and pale, add melted
chocolate, the butter, the vanilla, the espresso, the flour, the salt
and the baking powder, and beat the mixture on the lowest setting
until it is combined well. Add the chocolate chips and the walnuts
and beat the dough until it is combined well. In a sheet of parchment
paper, form the dough into a log, 4 inches in diameter, wrap it in
wax paper, and chill it for 3 hours, or until it is firm.
Cut the log into 1-inch-thick rounds, arrange the rounds 2 inches
apart on baking sheets lined with parchment paper, and bake them in
batches in the middle of a preheated 350F oven for 15 minutes, or
until the tops are shiny and cracked slightly. (The cookies will be
very soft.) Transfer the baking sheets to racks and let the cookies
cool completely before removing them from the sheets. (The cookies
will firm up as they cool.) Makes about 12 cookies.
The Model Bakery, St. Helene, Napa Valley From Gourmet Magazine
Submitted By RHOMMEL <RHOMMEL@IX.NETCOM.COM> On FRI, 24 NOV 1995
080640 ~0500
Serves: 12
Chocolate Walnut Cookies Recipe brought to you by Recipes To-Go