Re: *Al* Appreciation Thread!

"Diana Kulaga" <diandfrank@[EMAIL PROTECTED]
> wrote in message 
news:91VGj.10944$9O.6114@[EMAIL PROTECTED]
> >Everybody disserves his/her own appreciation day.<
>
> *Disserves* is but one example of the things I like about you! And no, I

> will not behave and you can't make me. Nyanyanya!
>
> Diana

After the week Al's had I think he needs a cookie.  These kick ass.

K Barrett

Triple-chocolate cookies - makes 26 cookies



The key to the fudgy texture is letting them cool on the baking sheets.



3 oz unsweetened chocolate, chopped

1 1/2 c bittersweet chocolate chips - they like Hershey's special dark or 
Ghiradelli double chocolate bittersweet chips

7 T unsalted butter, cut in pieces

2 t instant coffee

2 t vanilla

3 large eggs at room temp

1 c sugar

1/2 c all-purpose flour

1/2 t baking powder

1/2 t salt

1 1/2 c semisweet chocolate chips



Melt unsweetened chocolate, bittersweet chips and butter in heatproof bowl

set over saucepan of simmering water, stirring frequently, until just 
completely smooth and glossy. Remove bowl from pan and set aside to cool 
slightly.



Stir coffee powder and vanilla together in small bowl until dissolved.



Beat eggs and sugar in large bowl with electric mixer at med-high speed 
until very thick and pale - about 4 min.



Add vanilla-coffee mixture until incor****ated - 20 sec.

Reduce speed to low, add chocolate mixture until thoroughly combined - 30 
sec.



Whisk flour, baking powder and salt together in medium bowl.



Using large rubber spatula, fold flour mixture and semisweet chips into 
batter.



Cover bowl with plastic wrap and let stand at room temp for 20-30 min
until 
it firms up - it will more closely resemble thick brownie batter than
cookie 
dough.



Meanwhile, adjust 2 oven racks to upper and lower-middle positions and
heat 
oven to 350. Line 2 baking sheets with parchment paper. Using 1 heaping T 
batter per cookie, place 2" apart alternating rows 3,2,3,2,3 for 13 per 
tray.



Bake until cookies are ****ny and cracked on top, 11 to 14 min, rotating 
sheets top to bottom and front to back halfway through baking time.
Transfer 
baking sheets to racks and cool completely on racks before serving.



DO NOT OVERCOOK!