*  Exported from  MasterCook  *
                            CHOCOHOLICS COOKIES
 Recipe By     : 
 Serving Size  : 50   Preparation Time :0:00
 Categories    : Cookies                          Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       oz           Unsweetened Chocolate
   12       oz           Semi-Sweet Chocolate
    3       oz           Unsalted Butter
    3       oz           Margarine
    1 1/2   T            Instant Espresso
    4                    Eggs
    1 1/2   c            Sugar
    4       T            Vanilla
    3       c            Flour
      1/2   t            Baking Powder
      1/4   t            Salt
    6       oz           Semi-Sweet Chocolate
    8       oz           Pecan Halves
    8       oz           Walnut Halves
    6       oz           Semi-Sweet Chocolate, melted
   in oven until toasted, 10 to 12 minutes or until they
   develop a toasty aroma.  Remove from oven and set
   aside to cool.  Increase oven temperature to 350
   degrees.  Place unsweetened chocolate, 12 oz
   semi-sweet chocolate, butter, margarine and espresso
   in top of double boiler and place over simmering (not
   boiling) water until chocolate is about 3/4 melted.
   Meanwhile, beat the eggs with a wire whisk in a large
   mixing bowl. Gradually add sugar, whisking until
   mixture becomes thick and light in color.  When
   chocolate is almost melted, remove from heat and stir
   until completely melted and satiny in appearance.
    Gradually whisk chocolate into egg mixture.  Stir
   with a wooden spoon to incorporate.  Sift flour,
   baking powder and salt directly into chocolate
   mixture.  Gently stir until the dry ingredients are
   barely incorporated.  Cut the 6 oz of semi-sweet
   chocolate into 1/2 inch chunks and stir into dough
   along with the toasted nuts.  Lightly butter 4
   aluminum baking sheets.  (do not use foil or cookies
   will burn)  Drop dough by tablespoonfuls, 12 to a
   sheet to leave room for cookies to spread.  Bake only
   one sheet at a time in center of oven.  Bake at 350
   degrees for 10 to 12 minutes, or until cookies lose
   their shine.  Cookies will still be very soft.  Allow
   to cool for 2 minutes before removing from pans.
    Using a pin-sized tip on an icing bag, pipe melted
   semi-sweet chocolate onto cookies in a criss-cross
   pattern. Allow to cool at least 1 hour before storing
   in tins. Makes 50 one-ounce cookies
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