Conference turris::cooks

    There is a notesfile dedicated to CHOCOLATE lovers and in this notefile
    there's a recipe for DOUBLE CHOCOLATE COOKIES.
    
    Add to you notebook    OHMARY::CHOCOLATE
    
    and the recipe is note number 64.
    
    Enjoy

These are really good!


CHUNKY CHOCOLATE COOKIES
------------------------

2 tsp. instant coffee powder
1/4 cup boiling water
2 oz. unsweetened chocolate, coarsely chopped
3/4 stick (6 TBS) butter or margarine
1 cup sugar
1/2 tsp. vanilla
2 large eggs
1 cup flour
1/4 tsp. salt
1/2 cup raisins
2 cups walnuts, chopped (I used only 1 cup and it was plenty)
1 cup semi-sweet chocolate chips


In a small saucepan, dissolve coffee in boiling water, reduce heat and add 
unsweetened chocolate and stir until melted, smooth and thick.  Set aside.
With a mixer, beat together sugar, butter and vanilla; blend in warm chocolate
mixture.  Add eggs, one at a time, beating after each.  Sift together flour and
salt, and mix in on low speed.  Stir in raisins, walnuts and chocolate chips.
Drop by heaping teaspoonfuls onto ungreased cookie sheet, 2 inches apart.  Bake
at 350 degrees for 14 minutes.  Do not overbake - they are done if they just
barely spring back when lightly pressed with a fingertip.  Makes 25 large
cookies.

    
    Here's the recipe Ed mentioned from the Nestle's package.  I've
    made two batches so far.  Both were great!
    
    I've corrected this so it now has the right amount of chocolate chips.    
    See subsequent replies for discussion of my typing! :^)
    
                   Doubly Delicious-Chocolate Cookies

         Reprinted without permission from the Nestle's package

            Ingredients:

            4 cups Nestle Toll House Semi-Sweet Morsels, divided
            2 1/2 cups all-purpose flour
            1 1/2 measuring teaspoons baking soda
            1 measuring teaspoon salt
            1 cup butter, softened
            1/2 cup sugar
            1/2 cup firmly packed brown sugar
            1 measuring teaspoon vanilla extract
            2 eggs
            1 cup chopped nuts


            _  Preheat oven to 375 degrees F.

            _  Melt over hot (not boiling) water, 1 1/2 cups
               Nestle Toll House Semi-Sweet Chocolate Morsels;
               cool to room termperature.

            _  In small bowl, combine flour, baking soda and
               salt; set aside.

            _  In large bowl, combine butter, sugar, brown sugar
               and vanilla extract; beat until creamy.

            _  Add melted chocolate and eggs; beat until light
               and fluffy.

            _  Gradually blend in flour mixture.

            _  Stir in remaining 2 1/2 cups Nestle Toll House
               Semi-Sweet Chocolate Morsels and nuts.

            _  Drop by rounded measuring tablespoonfuls onto
               ungreased cookie sheets.

            _  BAKE: 8 minutes for chewy cookies, 9-10 minutes
               for crispy cookies. Allow to stand 2 to 3 minutes
               before removing from cookie sheets.

            _  Makes 3 1/2 dozen 2 1/2" cookies.

               _____________________ Note _____________________

               (I cut the sugar down to 1/3 cup each and didn't
               notice any difference in taste. Also, this makes
               4 1/2 dozen cookies.)

               ________________________________________________

    

    Chocolate mint chocolate chip cookies

    10-ounce pkg (1 1/2 cup) Mint Semi-Sweet Chocolate Morsels (NESTLE)
    12-ounce pkg (2 cup) Semi-Sweet Chocolate Morsels (NESTLE)
    2 1/2 cup all-purpose flour
    1 1/2 tsp. baking soda
    1 tsp. salt
    1 cup butter, softened
    1 cup firmly packed brown sugar
    1/2 cup sugar
    1 tsp. vanilla extract
    2 eggs
    1 cup chopped nuts

    Preheat oven to 375 degrees F.  Melt 12 oz pkg Semi-Sweet Morsels over
    hot, not boiling, water; stir until smooth. Remove from heat, cool to
    room temperature.  In small bowl, combine flour, baking soda and salt;
    set aside.  In large bowl, combine brown sugar, sugar, butter and
    vanilla extract; beat until creamy. Add melted morsels and egg; beat
    well.  Gradually blend in flour mixture.  Stir in mint morsels and
    nuts.  Drop by rounded tablespoonfuls onto ungreased cookie sheets. 
    Bake 8-10 minutes.  Allow to stand 2-3 minutes before removing from
    cookie sheets; cool completely.  Makes 3 doz 2" cookies.

    One variation is to melt the mint morsels instead of the plain
    semi-sweet morsels.
    
        [This is my own original recipe, of course, adapted over many years
    	of experimentation before publication.  An independent panel of
        experts (digital employees) appears to have unaimously approved the
    	results.  ;-) ]
    

    (copied from Boston Globe without permission!)    
    
                  DOUBLE CHOCOLATE COOKIES
    
    1/4 C unsalted butter - room temp
    1/4 C margarine - room temp
    3/4 C sugar
    3/4 C brown sugar
    2 eggs - lightly beaten
    2 TBSP Sour Cream
    1 tsp vanilla
    2 1/4 C flour
    1/3 C unsweetened cocoa powder
    1 tsp baking powder
    1/2 tsp salt
    1 C chocolate chips
    2 C pecan or walnut halves (optional)
    
    Preheat oven to 350, lightly grease 2 baking sheets.
    In bowl of electric mixer, cream butter, margarine, and both sugars for
    1 minute.
    Add eggs, one by one, followed by sour cream and vanilla.
    Beat well, just to combine.  
    Stir in dry ingredients, beat just to mix.
    Add chocolate chips (and nuts).
    
    Drop heaping tablespoonfuls of dough onto prepared sheets. Bake 8-10
    minutes (moist and chewy cookies - only bake for 8 mins.) or until
    cookies are just set.
    Remove from oven, let rest of sheets 3-4 minutes. Transfer to wire
    rack. Makes approximately 2 dozen cookies.
    
    beth

    My friend makes Italian cookies every year.  One of them is a chocolate
    cookie with the morsels, nuts and a frosting.  They sound very similar
    to what you have posted in .17.  Only they're not a soft cookie.
    
    Does anyone know what I'm talking about?
    
    BTW:  I've begged her for years to teach me how to make those cookies. 
    For now, I have to wait for Italian weddings and the Christmas holidays
    to get them!

    I have an italian cookbook that has a recipe for these....at least
    I think it's these.  I can't remember the name of them.
    
    I look and post it.
    
    Kristen

    
    These cookies look lacy or holey and have a frosting on the bottom.
    They are very thin and crispy.
    
    
    			FLORENTINE COOKIES
    
    1/4 c sliced blanched almonds
    1/4 c walnuts
    5 red candied cherries
    1 TBS golden or dark raisins
    1 TBS diced candied lemon peel
    1 TBS crystallized ginger
    1/4 c unsalted butter
    1/4 c sugar
    1 TBS heavy or whipping cream
    3 TBS all-purpose flour
    4 oz semisweet chocolate
    
    Finely chop nuts, cherries, raisins, lemon peel and ginger.  Combine
    in a small bowl. Set aside.
    
    Preheat oven to 350.  Grease 2 large baking sheets
    
    Combine butter, sugar and cream in small, heavy saucepan.  Cook
    uncovered over medium heat until sugar dissolves and mixture boils, 
    stirring constantly.  Cook and stir 1 minute more.  Remove from heat.
    Stir in reserved nut-fruit mixture.  Add flour; mix well.
    
    Spoon heaping teaspoon batter onto prepared baking sheet.  Repeat,
    placing 4 cookies on each baking sheet to allow room for spreading. 
    
    Bake 1 baking sheet at a time, 8-10 min until deep brown.  Remove
    baking sheet from oven to wire rack.  If cookies have spread unevenly,
    push in edges with metal spatula to round out shape.  Cool 1 minute or
    until firm enough to remove from sheet, then quickly but carefully
    remove cookies with wide metal spatula to wire racks.  Cool completely.
    
    Repeat with remaining batter.  (To prevent cookies from spreading too
    quickly, allow baking sheets to cool before greasing and spooning batter
    on sheets.)
    
    Finely chop chocolate.  Bring water in bottom of double boiler just to
    a boil; remove from heat.  Place chocolate in top of double boiler and
    place over water.  Stir chocolate until melted; immediately remove from
    water.  Let chocolate cool slightly.
    
    Line large baking sheet with waxed paper.  Turn cookies over; spread
    chocolate on bottoms.  Place cookies, chocolate side up on prepared
    baking sheet;  let stand until chocolate is almost set.  Score chocolate
    in zig-zag pattern with tines of fork.
    
    Let stand until completely set or refrigerate until firm.  Serve or
    store in airtight container in refrigerator.
    
    Makes about 2 doz

    Hi Kristen.  Thanks for posting .20
    
    Although they sounds great, (and I'm going to try them!), they don't
    meet the specs!  What my friend always makes is a hard chocolate cookie
    that has chocolate pieces and almonds in it, with chocolate frosting on
    top.  It is shaped like a little log.
    
    Rgds,
    marcia

    I think the name of the cookie you're looking for is Biscotti.  They
    are similar to Swedish Rusks which are cooked twice at a low
    temperature to make them hard and dry.  I have a recipe for rusks but
    not for biscotti.
    
    Michelle

  >>  I think the name of the cookie you're looking for is Biscotti.  They

	Ah, er,  I could be mistaken, but aren't biscotti the thin,
	half-moon shaped (usually anise flavored) cookies? 

	Di

    The ones I've seen aren't thin.  They're 2-3" long and sort of like a
    slice of a flattened log.  And, I've never had an anise flavored one;
    the one's I've had are chocolate or chocolate chip.
    
    Michelle

  >>  The ones I've seen aren't thin.  They're 2-3" long and sort of like a
  >>  slice of a flattened log.  And, I've never had an anise flavored one;
  >>  the one's I've had are chocolate or chocolate chip.


	Okay, I think maybe it's that "biscotti" is sort of generic by
	definition, so it can be more than one type of confection.  What
	I'm talking about are called anisette toasts as well, but they
	were referred to as biscotti on Ciao Italia and by other Italian 
	people I know.  Sorry for the confusion.

	Di

    Last month's Gourmet magazine had a whole section on biscotti, and
    many variations.  There was a chocolate version.  I loaned my copy
    to a friend, but maybe someone has one hanging around and can check
    to see if it matches closely?  My roots are Italian, and biscotti 
    was a generic term for hard cookies, anything from anise-flavored
    (traditional) to deep chocolate.  But they were always twice-baked.
    Sarah

    Anyone find that issue of Gourmet?
    
    Thanks, Sarah!  8)

    I'll keep checking for you, Marcia. As long as Trixie or Laddie get a
    tiny crumb to taste-test!  Not too much, knowing her-ladyship's
    sensitive tummy, but just a taste.  I loan my Gourmet's to a friend who
    is a chef, and she sent back a stack last night.  I'll check to see if
    that issue's there.
    Sarah

                        Mocha Chip Cookies
    
    Adapted from "Brown Gold: The Amazing Story of Coffee" by
    Andres Uribe Compuzano
    
    1/2 stick butter, soft		2 squares unsweetened chocolate
    3/4 cup sugar			3 tablespoons cold strong coffee
    2 teaspoons baking powder		1 1/2 cups flour, sifted
    1/2 teaspoon cinnamon		1 egg, beaten
    6 oz. package chocolate chips
    
    Prehead oven to 350. Cream the butter and sugar. Chop and melt the
    chocolate, add to butter mixture, and blend. Add the cinnamon, then add
    the baking powder, and mix well. Stir in half the sifted flour. Then add
    the coffee, the beaten egg, and the rest of the sifted flour. Stir in
    the chocolate chips.  Drop by scoopfuls (I use one of those cookie
    scoops that look like a miniature ice cream scooper) onto a
    well-greased baking sheet - I use baking parchment to line the cookie
    sheet, since chocolate burns easiy.  Bake approximately 14 minutes -
    the cookies should be puffy, but set, and firm on the bottom. They will
    not spread much. Yields about 18-20 cookies.  Enjoy!
                            
    Alessandra