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In this Issue: Choose Your Cheesecake Crustless Cheesecake, Very Airy No-bake, Peanut butter chocolate marble cheesecake Sweet and Saur Pork Chops, Sauerkraut and Baked Apple Stuffing, Of Burgers and Sautes Doris Day's Swingin' Burgers, Beerburgers (1964), Bar-B-Q Burgers More SeaFoam Prince of Wales Cake with SeaFoam Frosting Como Inn Classics The Como Inn's Chicken Cacciatore, The Como Inn's Meat Sauce Reader favorites Marshall Field's Chinese Chews (1947), Lord & Taylor's “Soup Bar” Scotch Broth,Sour Cream & Spinach Potato Salad, Marshall Field's Seven-Layer Chocolate Bars, Graham Cracker Torte, The Blackhawk Special Affordable Luxury Shrimp DeJonghe, Lobster Newberg, 1951 More from Marshall Fields Marshall Field's Double Chocolate Cookies, Marshall Field's Frosted Chocolate Cookies, Marshall Field's Epicurean Sandwich (1954)

Marshall Field's Double-Chocolate Cookies

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Makes about 2 dozen large cookies
Ingredients
  • 4 oz unsweetened baking chocolate
  • 4 oz butter (1 stick)
  • 9 oz sugar
  • 3 eggs
  • ¾ tsp vanilla
  • 4 oz cake flour
  • few grains of salt
  • 6 oz chopped pecans
  • 4 oz corn syrup
  • 1 pkg semisweet chocolate chips
  • 1 cup chopped pecans
Instructions
  1. Preheat oven to 350
  2. Melt unsweetened chocolate in microwave at 50% power.
  3. Cream butter and sugar. Add melted chocolate. Add egg, gradually. Cream until light and fluffy. Add vanilla. Add flour, salt and chopped pecans. Add syrup. Fold in chocolate chips and pecans.
  4. Plop 1 ½ Tbsp scoops on parchment-lined baking sheet, 3 inches apart. Bake at 350 degrees 15 to 16 minutes. Editors note: These spread quite a bit. Seemed to have better results letting the batter sit for a few minutes before scooping and baking.

Reader “toffenet” used to called these “plops” because they look like, er...plops. They're really just Marshall Field's brownie batter, (with chocolate chips and nuts added) baked drop-cookie style. Eat them quickly. Like brownies, they get hard if they sit too long
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