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| Ooey Gooies |
"An outstanding amount of chocolate, however oh so excellent. Like unfastened-standing truffles! Reserve for those you surely love."
Ingredients :
- 16 (1 ounce) squares semisweet chocolate
- 10 tablespoons unsalted butter
- 1 cup white sugar
- 1 cup packed light brown sugar
- 6 eggs
- three/4 cup unbleached all-reason flour
- 1 teaspoon baking powder
- three half cups chopped walnuts, toasted
- 2 cups semisweet chocolate chips
Instructions :
| Prep : | Cook : 10M | Ready in : |
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- Melt the pound of chocolate and the butter collectively in a saucepan.
- In every other bowl, beat the eggs and the sugar together at excessive pace till the mixture becomes thick and lemon colored and falls in ribbons from the beaters, approximately 5 minutes.
- Gently fold the melted chocolate-butter aggregate into the egg combination. In a separate bowl, sift the flour and baking powder collectively. Sift 1/2 of this over the chocolate combination; fold it in. Repeat with the ultimate flour combination. Fold in the nuts and the chips.
- Cover the dough and sit back for at the least a few hours and so long as overnight.
- Preheat oven to 350 ranges F (one hundred seventy five levels C).
- Wet your palms and do away with massive (approximately 3 tablespoons worth) clumps of chilled dough and speedy roll them into balls. Place the balls approximately three inches apart onto parchment coated sheets. Bake for about 18-20 mins. The cookie will still seem moist when removed from oven but will company up when cooled. Remove from oven and cool on sheet for about 10 mins. Remove to a rack to cool.
Notes :
- Reynolds® parchment can be used for simpler cleanup/elimination from the pan.
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