I have been a Hebrew School teacher, of course. I don't do it regularly any more, since I do lots of other things during and for the Hebrew School. (We have a once a week after-school Hebrew program.)
I taught a group of 2nd graders who are just beginning their Hebrew education. One of them happened to be...my oldest kid. Oh my goodness. That kid has got energy.
I have always held our Hebrew School teachers in high regard. I know that the kids come from a full day of school, they are sometimes less-than-enthusiastic about the whole endeavor, and it's just plain hard to teach a language in a once-a-week setting. But after filling in for one of them? Even higher.
So...here are the cookies that I brought in for our Hebrew teachers this week:
Yield: 24 cookies
- 12 ounce(s) Semi-Sweet Chocolate Chips
- 11 1/2 ounce(s) 60% Cacao Bittersweet Chocolate Chips
- 6 tablespoon(s) unsalted butter
- 3 eggs
- 1 cup(s) sugar
- 1/3 cup(s) all-purpose flour
- 1/2 teaspoon(s) baking powder
- 1 cup(s) chopped walnuts
In double boiler over hot water, melt bittersweet chocolate chips and butter. In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts. Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 12 inches long. As dough will be quite soft, use plastic wrap to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm. Heat oven to 375°F. Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.
Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet; store in airtight tin up to 1 week.
I hope so.
Day 4 of NaBloPoMo...wonder how many recipes I'll be posting this month!?