Chocolate Wows Recipe
Would you like to try a great Chocolate Wows recipe? A lip-smacking Snack, this Chocolate Wows completes your spread. Once you try out this Chocolate Wows recipe, don't forget to inform me what you think about it .
Ingredients
6 squares semisweet chocolate
1/2 cup butter or margarine
2 eggs
3/4 cup sugar
1/3 cup all-purpose flour
1/4 cup cocoa
1 teaspoon baking powder
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 6-ounce can pecans chopped
1 6-ounce package semisweet-chocolate pieces
Directions
1. Preheat oven to 325°F. In heavy 2-quart saucepan over low heat, heat chocolate squares and butter or margarine, stirring occasionally, until melted. Remove from heat.
2. In large bowl, with mixer at medium speed, beat eggs and sugar until light and lemon-colored, about 2 minutes, frequently scraping bowl with rubber spatula. Reduce speed to low; add chocolate mixture, flour, cocoa, baking powder, vanilla, and salt; beat just until blended. Increase speed to medium; beat 2 minutes. Stir in pecans and chocolate pieces. Grease large cookie sheet.
3. Drop batter by 1/4 cupfuls, about 4 inches apart, onto cookie sheet. With spatula, spread batter into 3-inch rounds. Bake cookies 15 to 20 minutes until tops are shiny and cracked. Cool cookies 10 minutes on cookie sheet, then with pancake turner, carefully remove cookies to wire racks to cool completely. Repeat with remaining dough. Store cookies in tightly covered container.
2. In large bowl, with mixer at medium speed, beat eggs and sugar until light and lemon-colored, about 2 minutes, frequently scraping bowl with rubber spatula. Reduce speed to low; add chocolate mixture, flour, cocoa, baking powder, vanilla, and salt; beat just until blended. Increase speed to medium; beat 2 minutes. Stir in pecans and chocolate pieces. Grease large cookie sheet.
3. Drop batter by 1/4 cupfuls, about 4 inches apart, onto cookie sheet. With spatula, spread batter into 3-inch rounds. Bake cookies 15 to 20 minutes until tops are shiny and cracked. Cool cookies 10 minutes on cookie sheet, then with pancake turner, carefully remove cookies to wire racks to cool completely. Repeat with remaining dough. Store cookies in tightly covered container.
