Deep Dark Chocolate Fudge Cookies
Serving Size : 36
Ingredients for prepare Deep Dark Chocolate Fudge Cookies
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 1/2 | c | All-purpose flour |
| 1/2 | c | Nestle unsweetened cocoa |
| 1 | t | Baking soda |
| 1 | t | Salt |
| 8 | oz | Semisweet chocolate |
Broken into 1/2-oz pieces
deep dark chocolate fudge cookies |
| 4 | oz | Unsweetened chocolate |
Broken into 1/2-oz pieces
deep dark chocolate fudge cookies |
| 1 1/2 | c | Tightly packed light brown |
sugar
deep dark chocolate fudge cookies |
| 12 | tb | Unsalted butter |
| 3 | | Eggs |
| 1 | t | Vanilla |
recipe Deep Dark Chocolate Fudge Cookies
Preheat oven to 325F. Sift together the flour,
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cocoa, baking soda, and salt onto waxed paper. Set aside Heat 1 inch
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of water in the bottom half of a double boiler over medium heat. Place the semisweet and the unsweetened chocolate
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in the top half of the double boiler. Tightly cover the top with film wrap and allow
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toheat for 12 to 15 minutes. Remove form heat and stir until smooth. Keep at room temperature until
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needed. Place the light brown sugar and butter in the bowl of
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an electric mixer fitted with a paddle. Beat on medium for 1 minute. Scrape down the bowl and
Deep Dark Chocolate Fudge Cookies
beat on high for an additional 30 seconds. Scrape down bowl. Add the eggs, one at a time, while beating
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on medium and stopping to scrape down bowl after incorporating each addition. Add the vanilla and beat on medium for
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30 seconds. Add the melted chocolate and beat on low for 10seconds. Scrape
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down bowl and beat an additional 30 seconds. Add the sifted flour, cocoa, and baking soda and
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beat on low until thoroughly combined, about 20 to 30 seconds. Remove the
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bowl from the mixer and mixthoroughly with a rubber spatula. Portion 6 to 8 cookies per
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baking sheet by dropping 2 level tbsp. of batter per cookie onto each of
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2 non-stick baking sheets. Place the cookies on the top and middle shelves of the
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preheated oven and bake for 18 to 22minutes, rotating sheets from top to bottom about halfway through the baking time.
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Allow the cookies to cool for 5 to 6 minutes on the baking sheets.
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Transfer the cookies to a cooling rack to thoroughly cool before storing in a sealed plastic container. Repeat the procedure
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until all the cookies have been baked. (Makes 3 to 3 1/2 dozen cookie.)
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