Crème de Chip Cookies

Crème de Chip Cookies

Ingredients:
12 ounces (2 cups) semisweet chocolate chips
1/2 cup crème de cacao, divided
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt (optional)
1 cup brown sugar, firmly packed
1/3 cup vegetable oil
2 eggs, beaten
1 cup coarsely chopped black walnuts
1 cup confectioners’ sugar

Directions:
1. Soak the chocolate chips in the crème de cacao for about 30 minutes.
2. While the chips are soaking, sift together the flour, baking powder, and salt; set aside.
3. Drain the crème de cacao from the chips and save. Combine 1 cup of the chips, 1/4 cup of the crème de cacao, the brown sugar, and the oil in a deep saucepan. Cook over medium-low heat, stirring constantly until the chips are melted. Remove from the heat. Add the eggs and beat well. Beat in the sifted ingredients until thoroughly mixed. Add the nuts and the remaining chips and crème de cacao; mix well.
4. Chill the dough for about an hour, or until it can be shaped into balls with your hands.
5. Preheat the oven to 350°F.
6. Form teaspoonfuls of dough into small, loose balls. Roll the balls in confectioners’ sugar and space about 2 inches apart on lightly greased baking sheets. Bake for 10 to 12 minutes. Remove from the pans to cool completely, then store in an airtight container.

Note:
You may substitue English walnuts for black walnuts, if you’re not lucky enough to live where black walnut trees are abundant. These cookies pack an extra wallop with the chocolate and crème de cacao.