4 (2) cups chopped nuts (optional - I like better without, but some prefer them in)
2 (1) cup chocolate chips
Steps:
Melt chocolate chips and butter. Beat eggs and sugar till light and lemon color (nice and fluffy). Reduce to low and add chocolate/butter mixture, flour, cocoa, bkg powder, vanilla, and salt. Beat till blended. Increase speed to medium, beat 2 minutes. Stir in nuts and remaining chips. Drop by heaping teaspoon onto greased cookie sheets. Spread batter slightly. Bake for 10-15 minutes at 325° till tops are shiny and cracked. Cool ON sheets for 10 minutes. Carefully remove to wire rack for complete cooling. The key here is to keep beating them. I have had friends who can't seem to get them other than runny, but I don't think they beat them enough or long enough. Pure chocolate heaven!
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2018-05-04 In a large bowl mixing at medium speed, beat the eggs and sugar until light and lemon-colored (about 2 minutes), frequently scraping the bowl … From recipegirl.com Ratings 1Calories 153 per servingCategory Dessert
Preheat the oven to 325 degrees F. Spray cookie sheets with nonstick spray, or line with parchment paper.
In a 2-quart saucepan over low heat, melt the chocolate and butter, stirring occasionally. Remove from heat and set aside to cool.
In a large bowl mixing at medium speed, beat the eggs and sugar until light and lemon-colored (about 2 minutes), frequently scraping the bowl with a rubber spatula. Reduce the speed to low; add the chocolate mixture, flour, cocoa, baking powder, vanilla and salt; beat just until blended. Increase speed to medium; beat 2 minutes. Stir in the peanut butter chips.
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