Recipe from KRAFT Foods
What You Need
2 packages (8 squares each) BAKER'S Semi-Sweet Chocolate, divided
1/4 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla
1/2 cup flour
1/4 teaspoon CALUMET Baking Powder
2 cups chopped PLANTERS Walnuts
Heat oven to 350 degrees F.
Chop 8 chocolate squares; set aside. Microwave remaining 8 chocolate squares in large microwaveable bowl on HIGH 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted. Add butter; stir until melted. Stir in sugar, eggs, and vanilla. Add flour and baking powder; mix well. Stir in chopped chocolate and nuts. (Note: If omitting nuts, increase flour to 3/4 cup to prevent excessive spreading of cookies as they bake.)
Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
Bake 12 to 13 minutes or until cookies are puffed and shiny. Cool 1 minute; remove from baking sheets to wire racks. Cool completely.
Size-Wise: Serve one of these decadent chocolatey cookies along with a glass of low-fat or fat-free milk as a special after-school treat.
Bite-Size Cookies: Drop heaping teaspoonfuls of dough, 1-1/2 inches apart, onto baking sheets. Bake at 350 degrees F for 6 to 7 minutes or until cookies are puffed and shiny. Makes 5-1/2 dozen bite-size cookies or 33 servings, two cookies each. Larger Cookies: Drop dough by scant 1/4 cupfuls, 3 inches apart, onto baking sheets. Bake at 350 degrees F for 13 to 14 minutes or until cookies are puffed and shiny. Makes 18 large cookies or 18 servings, one cookie each. Bar Cookies: Spread into greased foil-lined 13x9-inch baking pan. Bake at 350 degrees F for 22 to 24 minutes or until puffed and shiny. Cool completely in pan on wire rack. Cut into 24 bars. Makes 24 servings, one bar each.
Prepare as directed, using one of the following combinations: Everything-but-the-Kitchen-Sink Cookies: Substitute 2 cups total of the following ingredients for the walnuts: raisins, toasted BAKER'S ANGEL FLAKE Coconut, dried cherries, chopped PLANTERS Macadamias, dried cranberries, toasted PLANTERS Slivered Almonds, chopped dried apricots, or dried mixed fruit bits. Chocolate Bliss Peanut Butter Cookies: Add 1/2 cup peanut butter along with the sugar and substitute 2 cups PLANTERS COCKTAIL Peanuts, chopped, for the walnuts. Double Chocolate Bliss Macadamia Cookies: Substitute 1 package (6 squares) BAKER'S Premium White Baking Chocolate, coarsely chopped, for the chopped semi-sweet chocolate and 2 cups chopped PLANTERS Macadamias for the walnuts. Double Chocolate Bliss Toasted Almond Cookies: Substitute 1 package (6 squares) BAKER'S Premium White Baking Chocolate, coarsely chopped, for the chopped semi-sweet chocolate and 2 cups toasted PLANTERS Slivered Almonds for the walnuts.
Per Serving: cal. (kcal) 180, Fat, total (g) 15, chol. (mg) 20, sat. fat (g) 6, carb. (g) 13, fiber (g) 3, sugar (g) 5, pro. (g) 3, sodium (mg) 20, calcium (mg) 40, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
See More Shop Related Products