With four types of chocolate, nuts and Kahlua liquor, these are and indulgence. The recipe was inspired by Chef V's Recipe #199030 and came about while trying to create a variation on that wonderful treat. Once done, I realized that it was a dish on it's own and one well worth saving.

Ingredients

24 serv.

all-purpose flour↗2 1⁄4 cups
Dutch-processed cocoa powder↗1⁄3 cup
baking soda↗1 teaspoon
salt↗1 teaspoon
sugar↗3⁄4 cup
packed brown sugar3⁄4 cup
butter flavor shortening↗3⁄4 cup
eggs↗2
coffee-flavored liqueur↗1⁄3 cup
vanilla extract↗1 teaspoon
bittersweet chocolate, grated↗1 1⁄2 ounces
milk chocolate chips↗6 ounces
white chocolate chips↗6 ounces
pecans, chopped↗1⁄2 cup

Step-by-step instructions

1
Heat oven to 375°F.
2
Line baking sheet with parchment paper.
3
In small bowl, combine flour, cocoa, baking soda and salt; mix well.
4
In large bowl, use medium speed on your mixer to whip shortening with the white and brown sugars for 3-5 minutes until it is light and fluffy and the grains of sugar are disolved.
5
Add eggs one at a time, liqueur, vanilla and grated chocolate and mixed well.
6
Slowly stir in flour mixture until of uniform consistency.
7
Stir in white and milk chocolate chips and pecans.
8
Drop onto baking sheet in 1 tablespoon sized scoops 3 inches apart. Flatten the balls just a smidge.
9
Bake 11 to 12 minutes or until light brown.

Source: food.com

Original recipe ↗

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