or semisweet chocolate. Regular chocolate chips are made to resist melting and it is the soft, gooey quality and the superior flavor of better chocolate that makes these cookies so good. That and two cups of mixed nuts. I used walnuts, almonds and pecans and thought it was perfect.
The dough is formed into four logs, refrigerated overnight and then cut into thick slices.
A recipe made approximately 30 cookies.
The stunning photos are irresistible, and who could pass over recipes for Frozen Caramel Mousse with Sherry-Glazed Pears, Chocolate, and Salted Almonds; Peach-Mascarpone Semifreddo; or Almond and Chocolate Chunk Biscotti?
The book is full of great information including a section on making wet and dry caramel. With David’s clear instructions I have confidence to try them both.