Sunday, December 18, 2011

Mulattoes

Mulattoes
Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 199.

These are chunky, extreme chocolaty cookies full of nuts and chocolate chips. 


2 oz. unsweetened chocolate
6 oz. semi-sweet chocolate
3 oz. (3/4 stick) butter
1/4 cup sifted all-purpose flour
1 tsp. baking powder
1/8 tsp. salt
2 eggs
3/4 cup sugar
2 tsp. instant coffee or espresso
1/2 tsp. vanilla extract 
6 oz. (1 cup) semi-sweet chocolate chips
8 oz. (2 1/4 cups) walnuts or pecans, broken into medium pieces


Preheat oven to 350. Line cookie sheets with parchment paper.
Melt the first three ingredients (chocolates and butter) over moderate heat in a double boiler. Set aside.
Sift together the flour, baking powder and salt. Set aside.
Beat the eggs, sugar, coffee and vanilla on high speed for 1-2 minutes. Lower the speed and add the chocolate mixture. Add the dry ingredients, scraping down the bowl as necessary. Beat only until blended. Transfer to a large bowl.
Stir in the chocolate chips and the nuts.
Drop by heaping tablespoons on the lined sheets, spacing about 2 inches apart. Bake 12-14 minutes. Tops will by dry. Centers should remain moist and chewy. Do not overbake. Let stand on cookie sheets until firm enough to move to a cooling rack.

2 comments:

Anonymous said...

These may be the greatest cookies of all time. Certainly the greatest chocolate cookies.

Mrs. Aufses said...

These are wonderful cookies! But they shouldn't bake more than 10 minutes. That's all Maida recommends.