Death by Chocolate Cookies

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Serves 
Makes about 18 large cookies
Notes, Tips & Suggestions 
Note: If omitting nuts, increase flour to 3/4 cup to prevent spreading. Makes about 15 large cookies.

Variations:

Everything-But-The-Kitchen-Sink Cookies: Prepare as directed, substituting 2 cups total of any of the following for the nuts: raisins, toasted Baker's Angel Flake coconut, dried cherries, chopped macadamia nuts, dried cranberries, toasted slivered almonds, dried chopped apricots or dried mixed fruit bits.

Bar Cookies: Spread dough in greased, foil-lined 13x9-inch baking pan. Bake at 350°F for 22 to 24 minutes. Cool completely in pan on wire rack. Makes 2 dozen.

Smaller Cookies: Drop by heaping tablespoonfuls onto ungreased cookie sheets. Bake at 350°F for 12 to 13 minutes. Makes about 2-1/2 dozen smaller cookies.

Make Ahead: After cookies are completely cooled, wrap in plastic wrap and place in an airtight plastic container or zipper-style freezer plastic bag. Freeze cookies up to 1 month. Bring cookies to room temperature before serving.

How To Freeze Cookie Dough: Freeze 1/4 cupfuls of cookie dough on cookie sheet 1 hour. Transfer to airtight plastic container or zipper-style freezer plastic bag. Freeze dough up to 1 month. Bake frozen cookie dough on ungreased cookie sheet at 350°F for 20 to 23 minutes.
Source
Baker's Chocolate

Ingredients
  • 1 pkg. (8 squares) Baker's Semi-Sweet Baking Chocolate
  • 3/4 cup firmly packed brown sugar
  • 1/4 cup (1/2 stick) butter or margarine, softened
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 cup flour
  • 1/4 tsp. Calumet Baking Powder
  • 1 pkg. (8 squares) Baker's Semi-Sweet Baking Chocolate, coarsely chopped or 1-1/2 cups Baker's Semi-Sweet Chocolate Chunks
  • 2 cups walnuts, chopped (optional)

Preparation 
    1. HEAT oven to 350°F.
    2. MICROWAVE chocolate squares in large microwavable bowl on HIGH 2 minutes. Stir until chocolate is melted and smooth. Stir in sugar, butter, eggs and vanilla with wooden spoon until well blended. Stir in flour and baking powder. Stir in chopped chocolate and nuts. Drop by scant 1/4 cupfuls onto ungreased cookie sheets.
    3. BAKE 13 to 14 minutes or until cookies are puffed and feel set to the touch. Cool 1 minute; remove from cookie sheets. Cool completely on wire racks.

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