Double Chocolate Cookies

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Double the chocolate and you double the taste! These yummy cookies even have chocolate liqueur. For true chocolate lovers, this is the ultimate! SAM

6 (1-ounce) squares bittersweet baking chocolate
4 (1-ounce) squares unsweetened baking chocolate
6 tablespoons shortening
1 1/4 cups granulated sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
1 teaspoon crème de cacao
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups chopped pecans or walnuts

Preheat the oven to 325 degrees F. In the top of a double boiler over hot water, melt the chocolates and butter, stirring until smooth. Place the sugar in a mixing bowl. Add the chocolate mixture and stir until blended. Add the eggs, vanilla, and créme de cacao, stirring until blended. Add the flour, baking powder, and salt, stirring until smooth. Stir in the nuts. Drop by rounded tablespoonfuls 1 1/2 inches apart onto ungreased cookie sheets. Bake for 12 minutes or until set. Do not over-bake. Cool on the cookie sheets for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Makes 3 dozen cookies.

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3 Responses to Double Chocolate Cookies

  1. lakshmi says:

    this sounds sinful – what purpose do eggs serve in this recipe?

    Eggs bind together the ingredients and make the cookies lighter with a more cake-like texture. If you want an egg-less chocolate cookie, try a chocolate shortbread. English shortbread is nothing but sugar, flour, butter, and salt. I’ve never made chocolate shortbread, or seen a recipe for it, but I don’t know why you couldn’t add cocoa powder. Maybe substitute a couple of tablespoons for an equal amount of flour. You might be able to use as much as 4 tablespoons. It sounds delicious. I’ll try it sometime.

  2. lakshmi says:

    so its for binding rather than leavening or moisture (which is the case for cakes) – i’ll figure a substitute. i did in fact come across a very good recipe for chocolate shortbread – but there are huuuuuuuuuuuuuge difference between cookies and shortbread. nothing can beat cookies.

    Eggs do provide some moisture, but a substitute would easy to find–avocado would provide as much moisture and lot of richness. You do get some puffy rise from eggs–the whites I believe. But there should be other leavenings to take their place. You can separate the yolks from the whites, beat the whites until stiff, and fold them into the batter for ‘leavening.’ Many Passover cakes are ‘risen’ with beaten egg whites. Do you not eat eggs at all? Does your religion forbid them? I hate to sound ignorant.

  3. lakshmi says:

    we do consume eggs emily – my mom uses it for all her bakes – i have developed an aversion to aggs recently and think one can easily do without it in recipes that call for less than 4 eggs.

    one can’t say that our religion forbids eating of eggs but there are cultural differences between communities in india and these are often very complex. as per our community’s traditional norms we’re supposed to not eat a whole lot of things including onions and garlic 😀

    we’re vegetarians by upbringing and continue to be so out of choice but dont necessarily take a moralistic stance on this

    Why are onions and garlic forbidden? In my experience, most ancient food taboos are grounded in something very practical–like Jews in the mid-East were forbidden to eat pork because in hot climates pigs carry parasitic nematode worms—at least that seems to me to be the origin. But goodness, I would hate to do without onions and garlic! Thank you for answering my questions. I have learned so much from you and your mother.

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