Mary Santoroski

Black Angus Cookies

Desserts
At a glance
Contributor
Mary Santoroski
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Status
Published

Description

Melt the bittersweet chocolate and butter together in a microwave, stirring every 30 seconds.

Cream together the eggs, vanilla, sugar, and espresso grounds, then add to the chocolate mixture and mix until blended.

Sift together the flour, baking powder, and salt, then add to the batter.

Fold in the chocolate chips and pecans.

Drop onto an ungreased cookie sheet.

Bake at 350°F for 9 to 10 minutes. The cookies will firm as they cool.

Source Note

Original page 42. Contributed by Mary Santoroski.

Ingredients

Structured rows stay easy to scan and print.

  • 1 1/4 cups bittersweet chocolate, chopped
  • 1 stick butter
  • 1 1/4 cups flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 1/4 cups sugar
  • 1 1/3 teaspoons espresso grounds
  • 1 1/4 teaspoons vanilla
  • 1 1/2 cups chocolate chips
  • 1 cup pecan pieces

Directions

Ordered steps keep the recipe easy to follow.

  1. Melt the bittersweet chocolate and butter together in a microwave, stirring every 30 seconds.
  2. Cream together the eggs, vanilla, sugar, and espresso grounds, then add to the chocolate mixture and mix until blended.
  3. Sift together the flour, baking powder, and salt, then add to the batter.
  4. Fold in the chocolate chips and pecans.
  5. Drop onto an ungreased cookie sheet.
  6. Bake at 350°F for 9 to 10 minutes. The cookies will firm as they cool.