Big Chocolate Cookies
The recipe Big Chocolate Cookies can be made in approximately 35 minutes. One portion of this dish contains around 6g of protein, 33g of fat, and
Instructions
In a microwave, melt butter with semisweet and unsweetened chocolate; stir until smooth. Cool. In a large bowl, beat eggs until foamy; gradually add sugar. Dissolve coffee granules in water.
Beat in the coffee, vanilla and cooled chocolate mixture to egg mixture.
Combine flour, salt and baking powder; gradually add to the egg mixture and mix well. Stir in chocolate chips and nuts.
Drop by 1/3 cupfuls 4 in. apart onto ungreased baking sheets.
Bake at 350° for 15-17 minutes or until firm. Cool for 4 minutes before removing to wire racks.
Recommended wine: Cream Sherry, Madeira, Prosecco
Chocolate Cookies on the menu? Try pairing with Cream Sherry, Madeira, and Prosecco. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.