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Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Chunky Triple-Chocolate Cookies

Submitted by Joe Balcer, who works at Cintar Inc.

8 1-ounce semisweet chocolate squares
3 1-ounce unsweetened chocolate squares
1/2 cup unsalted butter
3 large eggs, at room temperature
1 1/4 cups sugar
2 teaspoons vanilla
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
1 1/2 cups chopped walnuts, toasted
1 1/2 cups chopped pecans, toasted
4 1-ounce semisweet chocolate squares, melted for dipping

Preheat oven to 325 degrees. Grease 3 cookie sheets.

Melt 8 squares of semisweet and the 3 squares of unsweetened chocolate with butter over simmering water in double boiler. Allow to cool.

Beat eggs with sugar in mixer bowl until ribbon forms when beaters are lifted, about 10 minutes. Beat in chocolate mixture and vanilla.

Combine flour, baking powder and salt in bowl. Stir in chocolate mixture just until combined. Do not overmix. Stir in chips and nuts.

Drop batter by teaspoonfuls 2 inches apart onto cookie sheets. Bake 7 to 8 minutes, until barely firm and tops are slightly cracked. Cool on cookie sheets for 2 minutes, then remove to wire racks to cool. When cooled, dip cookies into remaining chocolate. Makes about 4 dozen cookies.

Tested by Betsy Kline

Thursday, December 02, 1999



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