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Baker's fudge crackle cookies

Yield: 3 Servings

Ingredients:

• 8 Squares semi sweet chocolate
• 4 Squares unsweetened -chocolate
• 2 tb Butter
• 1 ts Instant coffee
• 3/4 c Cake and pastry flour
• 1/2 ts Baking powder
• 3 Eggs
• 1 c Granulated sugar
• 1 ts Vanilla
• 1/2 c Semi-sweet chocolate chips
• 1/2 c Chopped toasted unblanced -almonds DIP:
• 8 Squares semi-sweet chocolate

Instructions:

Melt chocolate squares butter and coffee; stir well. Cool. Sift together flour and baking powder. Beat eggs until foamy; add sugar gradually. Add vanilla and chocolate mixture. Stir in flour mixture. Then stir in chocolate chips and nuts. Let stand at room temperature for 30 minutes. Drop by teaspoonful onto baking sheets. Bake at 350 F for 10 minutes. Allow to cool for 5 minutes before removing from pan. Makes about 3 dozen cookies. DIP: Partially melt chocolate. Dip half of each cookie into melted chocolate. Place on waxed paper lined cookie sheets. Chill for 5-10 minutes or until chocolate is set. Serve cookies at room temperature. Origin: Canadian Living December 1988 Baker's Chocolate Ad. Shared by: Sharon Stevens

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