Time 45m Yield 20-22 cookies Number Of Ingredients 13 Steps:
Preheat the oven to 325 degrees F. Line a few sheet pans with parchment paper. In a bowl set over simmering water, melt the butter, 6 ounces of the chocolate chips, and the unsweetened chocolate, stirring occasionally, until just melted. Remove from the heat and cool for 15 minutes. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, espresso powder, and vanilla until combined. Add the sugar, raise the speed to medium-high, and beat for 2 minutes, until the batter is thick and falls back on itself in a ribbon. Set aside. With the mixer on low, slowly add the chocolate mixture to the egg mixture. Combine the 1/3 cup of flour, baking powder, and salt in a small bowl and fold it into the chocolate mixture with a rubber spatula. In another bowl, combine the walnuts, pecans, peanut butter chips, the remaining 6 ounces of chocolate chips, and the tablespoon of flour and fold it into the chocolate mixture. With 2 soup spoons, drop rounded mounds of batter 1 inch apart onto the prepared sheet pans. Bake for 15 minutes exactly. Cool on the baking sheets.
Time 55m Yield 20 to 22 cookies Number Of Ingredients 13 Steps:
Preheat the oven to 325 degrees F. Line a few sheet pans with parchment paper. In a bowl set over simmering water, melt the butter, 6 ounces of the chocolate chips, and the unsweetened chocolate, stirring occasionally, until just melted. Remove from the heat and cool for 15 minutes. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, espresso powder, and vanilla until combined. Add the sugar, raise the speed to medium-high, and beat for 2 minutes, until the batter is thick and falls back on itself in a ribbon. Set aside. With the mixer on low, slowly add the chocolate mixture to the egg mixture. Combine the 1/3 cup of flour, baking powder, and salt in a small bowl and fold it into the chocolate mixture with a rubber spatula. In another bowl, combine the walnuts, pecans, peanut butter chips, the remaining 6 ounces of chocolate chips, and the tablespoon of flour and fold it into the chocolate mixture. With 2 soup spoons, drop rounded mounds of batter 1 inch apart onto the prepared sheet pans. Bake for 15 minutes exactly. Cool on the baking sheets.
Time 30m Yield 16 Number Of Ingredients 12 Steps:
Preheat oven to 375 degrees F (190 degrees C). Beat shortening, 1/2 cup white sugar, brown sugar, peanut butter, egg, milk, and vanilla extract together in a large bowl with an electric mixer until creamy. Whisk flour, baking powder, and salt together in a bowl. Stir flour mixture into peanut butter mixture. Pour 1/4 cup white sugar into a shallow bowl. Wrap each chocolate kiss in about 1 1/2 teaspoons of dough and shape into a ball. Roll the dough ball in sugar to coat. Place each ball about 1 1/2 inches apart on baking sheets. Bake cookies in the preheated oven until chocolate softens and cookie is set, about 6 minutes. Flatten cookies immediately by pressing on them with the bottom of a glass.
Time 15m Yield 12 serving(s) Number Of Ingredients 6 Steps:
Melt first three ingredients in microwave or over low heat. Stir in remaining ingredients and drop by rounded teaspoons on waxed paper. Chill until firm.
