Baker’s One Bowl
Chocolate Bliss Cookies
2 pkg (8 square each) Baker’s Semi-Sweet Baking Chocolate, divided
¾ c firmly packed brown sugar
¼ c (1/2 stick) butter, slightly softened
2 eggs
1 tsp vanilla
½ cup flour (see note below about adding more if no nuts)
¼ tsp baking powder
2 cups chopped walnuts
Preheat oven to 350 F. Coarsely chop 8 of the chocolate squares, set aside. Microwave remaining 8 chocolate squares in large microwaveable bowl on high 2 min, stirring after 1 minute. Stir until chocolate is completely melted. Add sugar, butter, eggs and vanilla; stir until well blended. Add flour and baking powder; mix well. Stir in chopped chocolate and walnuts. (Note: if omitting nuts, increase flour to ¾ cups to prevent excessive spreading of cookies as they bake.)
Drop rounded tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
Bake 12 to 13 minutes or until cookies are puffed and shiny. Cool 1 minute; remove from baking sheets to wire racks. Cool completely. Makes about 2 ½ dozen cookies.
For Larger Cookies: Drop dough by scant ¼ cupfuls, 3 inches apart, onto ungreased baking sheets. Bake for 13-14 minutes or until cookies are puffed and shiny. Makes 18 large cookies.
While making the cookies I was questioning the amount of flour, that’s when I glanced at the back of the Baker’s Chocolate box and saw the same recipe. Only on the box they had the part about adding an additional ¼ cup flour if leaving out the nuts – which I did. When I added the flour to the wet ingredients is when I noticed that these cookies are a lot like my brownie recipe. I got 25 cookies from this recipe. So, if you love brownies make these cookies they will put you over the top. I could only eat one, but MM had three!
