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Absolutely Deep Dark Chocolate (Chip) Fudge Cookies

Source of Recipe

Death by Chocolate, The Last Word on a Consuming Passion by Marcel Desaulniers


List of Ingredients

1-1/2 cups all-purpose flour
1/2 cup Nestle' unsweetened cocoa
1 teaspoon baking soda
1 teaspoon salt
8 ounces semisweet chocolate, broken into 1/2-ounce pieces
4 ounces unsweetened chocolate, broken into 1/2-ounce pieces
1-1/2 cups tightly packed light brown sugar
12 tablespoons unsalted butter
3 eggs
1 teaspoon pure vanilla extract
3 cups semisweet chocolate chips
semisweet chocolate ganache (see below)


Recipe

Preheat the oven to 325 degrees F. Sift together the flour, cocoa, baking soda, and salt onto waxed paper. Set aside.

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

Place the light brown sugar and butter in the bowl of an electric mixer fitted with a paddle. Beat on medium for 1 minutes. Scrape down the bowl and beat on high for an additional 30 seconds more. Add eggs, one at time time, while beating. Add vanilla and melted chocolate and beat on medium for 30 seconds. Scrape down the bowl and beat for an additional 30 seconds. Add the sifted flour, cocoa, baking soda, and chocolate chips, and beat on low until thoroughly combined, about 20 to 30 seconds. Remove the bowl from the mixer and mix thoroughly with a rubber spatula.

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

Semisweet Chocolate Ganache

1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons granulated sugar
12 ounces semisweet chocolate, broken into 1/2-ounce pieces

Heat the heavy cream, butter, and sugar in a 2-1/2 quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room temperature.