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Cashew Fudge Coolies




Source of Recipe


Internet


List of Ingredients




5 tablespoons all-purpose flour
1/4 cup unsweetened nonalkalized cocoa powder
1 teaspoon baking powder
1/8 teaspoon salt
6 ounces bittersweet chocolate, coarsely chopped
10 tablespoons unsalted butter, cut into tablespoons
2 large eggs
1 tablespoon vanilla extract
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
6 ounces bittersweet chocolate, cut into 1/4-inch chunks
1/2 cup cashews, roasted and coarsely chopped*

* Note: to roast cashews, place them on a jelly roll pan and bake in a preheated 350 degrees(F) oven for 10 to 15 minutes, shaking the pan two or three times, until they are golden.


Recipe



1.Position a rack in the center of the oven and preheat to 325 degrees(F). Lightly coat two baking sheets with nonstick cooking spray or line them with parchment paper.

2.In a medium bowl, sift together the flour, cocoa powder, baking powder and salt; set aside.

3.Melt the chocolate with the butter over a double boiler over barely simmering water. Remove the pan from the heat and allow the chocolate mixture to cool slightly.

4.In a 4 1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the eggs on medium speed until blended, about 1 minute. Beat in the vanilla. Gradually beat in the brown sugar and granulated sugar and continue to beat for 1 minute, scraping down the side of the bowl as necessary.

5.At medium speed, beat in the melted chocolate mixture. Decrease the speed to low and blend in the flour mixture, scraping the bowl as necessary.

6.Add the bittersweet chocolate chunks and chopped cashews and mix at low speed just until blended.

7.Drop the dough 2 tablespoons at a time onto the baking sheets. Bake the cookies until puffed, about 15 minutes. Cool the cookies on the baking sheets for 3 to 5 minutes, then transfer them to wire racks to cool completely.