Probably one of the best little cookies you'll ever eat. This recipe requires the use of parchment paper, which is readily available at a supermarket or specialty food store.
4 oz. (4 squares) semi-sweet chocolate, chopped
2 oz. (2 squares) unsweetened chocolate, also chopped
1/3 cup margarine (or butter)
¾ cup sugar
1½ teaspoons instant coffee granules (unnecessary. a shot of vanilla works too)
½ cup flour (all-purposed or bleached)
¼ teaspoon baking powder
¼ teaspoon salt
at least ¾ cup milk chocolate chips (the more the merrier)
¾ cup chopped walnuts
Heat oven to 350°F. Cover cookie sheets with parchment paper. In small saucepan over low heat, melt semi-sweet chocolate, unsweetened chocolate and margarine, stirring constantly until smooth. Remove from heat; cool. In large bowl, beat sugar, instant coffee (or vanilla) and eggs at highest speed for 2 to 3 minutes. Blend in melted chocolate. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder and salt; mix well. Stir in milk chocolate chips and walnuts; mix well again.
Drop dough (it will have more of a batter-like consistency) by teaspoonful 2 inches apart onto prepared cookie sheets. Bake. at 350°F (duh!) for 7 to 11 minutes or until tops of cookies are crackled. DO NOT OVERBAKE. Cool 1 minute; remove from parchment paper. Makes 3 dozen cookies. (it really does make 3 dozen descent-sized cookies)
Nutrition information per serving (1 cookie)
values chosen arbitrarily