Drop Cookies Deep Dark Chocolate Fudge Cookies

posted by Becky 10-06-100 3:36 PM

Deep Dark Chocolate Fudge Cookies
Source: Death by Chocolate by Marcel Desaulniers

1 1/2 cups flour
1/2 cup unsweetened cocoa
1 tsp. baking soda
1 tsp. salt
8 oz. semi sweet chocolate, broken into 1/2 ounce pieces
4 oz. unsweetened chocolate, broken into 1/2 oz pieces
1 1/2 cups tightly packed light brown sugar
12 tbsp. unsalted butter
3 eggs
1 tsp. pure vanilla extract

Preheat to 325 degrees F.

Sift dry ingredients together onto waxed paper and set aside.

Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place the all chocolate pieces in the top half of the double boiler. Tightly cover the top with plastic wrap and allow to heat for 12 to 15 minutes. Remove from heat and stir until smooth. Keep at room temperature until needed.

Place the light brown sugar and butter in a bowl of an electric mixer fitted with a paddle. Beat at medium speed for 1 minute. Scrape the bowl and beat on high for 30 seconds more. Scrape bowl, then add eggs, one at a time, beating at medium and stopping to scrape bowl after each egg has been mixed in. Add vanilla and beat at medium for 30 seconds. Add melted chocolate and beat on low for 10 seconds. Scrape bowl and beat for 30 seconds.

Add sifted dry ingredients and eat on low until thoroughly combined, about 20 to 30 seconds.
Remove bowl from mixer and mix thoroughly with a spatula.

Portion 6 to 8 cookies on each baking sheet by dropping 2 level tbsp. of batter per cookie. Place on the top and middle shelves of the oven and bake for 18 to 22 minutes, rotating the sheets from top to bottom about halfway through the baking time. Allow to cool for 5 to 6 minutes on the baking sheets. Transfer to a cooling rack and cool completely before placing in a plastic container.

Makes 3 to 3 1/2 dozen cookies

NOTE: To make Absolutely Deep Dark cookies add 3 cups semi sweet chocolate chips to the batter when the dry ingredients are added.

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