1 : c Sugar
1/2 : c Egg Substitute
1/4 : c Karo Syrup
2 : tb Water
1 : ts Vanilla extract
1 : /4 c Cake Flour, sifted
1/2 : c Unsweetened Cocoa
1 : ts Baking Powder
1 : ds Salt
3/4 : c Semisweet Chocolate morsels
Vegetable : Vegetable cooking spray
12 : oz Bittersweet or semisweet
-chocolate : -chocolate
3/4 : lb Butter
6 : Eggs
2 : c Sugar
1 : c Dark brown sugar
2 : ts Vanilla extract
1/2 : ts Salt
2 : c All-purpose flour
3 : c Coarsely chopped walnuts;
-about : -about 12 ounces
1 : /3 c Margarine
2 : /3 c Sugar ( she only used
-cups) : -cups)
4 : Eggs
1 : tb Vanilla
2 : c Flour
1 : c Baking cocoa
1/2 : ts Salt (she omitted- she takes
-after : -after my way of cooking)
2 : tb Butter or margarine
1 : /2 ts Baking cocoa
1/2 : c Powdered sugar
1/2 : ts Milk
2 : tb Creamy peanut butter
0: In heavy saucepan, melt 1 cup chocolate chips with butter, stirring constantly
1: Beat egg with sugar, brown sugar and vanilla until creamed
2: Mix in melted chocolate
3: Stir flour with baking soda, baking powder and salt
4: Combine milk with lemon juice stirring until thick
5: Add dry ingredients to chocolate mixture alternately with milk
6: Stir in nuts and remaining cup chocolate chips
7: Chill dough
8: Drop by teaspoon onto ungreased baking sheet
9: Bake at 350 F for 8-10 minutes
10: Cool on rack
11: * Source: Ghirardelli recipe card * Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www
12: synapse
13: com/~gemini