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Deep Dark Chocolate Fudge Cookies




Source of Recipe


Internet


List of Ingredients




1 1/2 cups all-purpose flour
1/2 cups Nestle sweetened cocoa
1 teaspoon baking soda
1 teaspoon salt
8 ounces semi-sweet 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

For a deep, dark look + taste - Absolutely Deep Cookies: 3 cups semi-sweet chocolate chips


Recipe



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

Heat one inch of water in the bottom half of a double boiler over medium heat. Place the semisweet and sweetened chocolates in the top half of the double boiler. (If you don't have a double boiler, simply use a pot with a strainer above it.)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.

Put the brown sugar and butter in the bowl of an electric mixer, and beat on medium for 1 minute.

Scrape down the bowl and beat on high for an additional 30 seconds. Scrape down the bowl.

Add the eggs, one at a time, while beating on medium, and stopping to scrape down the bowl after beating in each egg.

Add the vanilla extract and beat on medium for 30 seconds.

Add the melted chocolate and beat on low for 10 seconds more.

Scrape down the bowl and beat for 30 seconds more.

Add the sifted flour, cocoa and baking soda (plus chocolate chips for Absolutely Deep Cookies!).

Beat on low until thoroughly combined, for about 20-30 seconds. Remove the bowl from the mixer and mix thoroughly with a rubber spatula.

Bake the cookies on the top and middle shelves for the preheated oven for 18-22 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 storing in a sealed plastic container. Repeat this procedure until all the cookies have been baked.

Makes 3 to 3 1/2 dozen cookies.