Almond Chocolate Chews With Video Recipes

ALMOND CHOCOLATE CHEWS WITH VIDEO

Steps:

• In a large double boiler or large bowl over gently simmering water, melt chocolate and butterscotch chips for about 10 minutes.
• Once melted, turn off heat. Add raisins, cranberries, pretzels and almonds.
• Gently stir making sure no water gets into the bowl.
• Drop teaspoonfuls onto wax paper lined cookie sheet.
• Refrigerate until set for about 30 minutes.

CHOCOLATE CHEWS

Steps:

• Melt chocolate with butter and let cool slightly.
• Beat eggs lightly and add sugar and vanilla.
• Add melted chocolate and butter.
• Add flour and mix well.
• Spread into 8 inch square pan.
• Sprinkle with nuts.
• Bake at 350* for 30-35 minutes.
• Cut into squares when cool.

ALMOND-COCONUT CHEWY CHOCOLATE COOKIES

Steps:

• In a medium bowl, whisk together flour, cocoa, and salt.
• In the bowl of a mixer fitted with the paddle attachment, beat butter with brown sugar on medium-high speed until light and fluffy, about 5 minutes. Add egg and vanilla; beat on medium speed just to combine. Reduce speed to low and slowly add flour mixture, beating until combined. Fold in chocolate and almonds. Shape dough into a 1-inch-thick disk, tightly wrap in plastic, and refrigerate at least 1 hour and up to 1 day.
• Preheat oven to 350 degrees. Place coconut in a shallow dish. Scoop 2 tablespoons (about 1 ounce) dough and form into a ball; roll in coconut to coat. Repeat with remaining dough. Place balls on parchment-lined baking sheets, 1 inch apart; press each lightly to flatten. Bake until cookies are cracked but still slightly soft, 16 to 18 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 5 days.