Double Chocolate Cookies

October 24, 2007


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.