It claims to make about 3 dozen, but it’s easy to underestimate your rounded tablespoons’ size. And with these cookies, you’ll want to. So, figure it “Makes 2 dozen cookies”.
6 ounces semisweet or bittersweet chocolate
4 ounces unsweetened chocolate
6 tablespoons butter
1 ¼ cups sugar
3 eggs
2 teaspoons vanilla extract
1 cup flour
1 teaspoon baking powder
¼ teaspoon salt
2 cups toasted, chopped walnuts (optional)
Melt chocolate and butter, stirring occasionally, in a double-boiler, or a steel mixing bowl set over a pan of barely simmering water, until the chocolate is melted and smooth. (Don’t let the water touch the bowl.)
Stir sugar into chocolate until blended. Mix in eggs and vanilla. Stir in flour, baking powder and salt. Stir in nuts.
Drop by rounded tablespoonfuls, 1 ½ inches apart, onto an ungreased cookie sheet. Bake 12 min. or until set. Do not over bake. Cool 5 min., remove from cookie sheet. Cool completely on a wire rack.
Recipes out of the Blond Box 