Cookies

Deep Dark Chocolate Fudge Cookies

Happy New Years’ Eve! I can’t believe it’s the last day of 2012 – and tomorrow starts a brand new year full of opportunity and promise.

I am very excited.

Although I don’t have any “hard-set” plans for this evening – staying close to home and being safe is my #1 priority – I think I’ll take the time to rent several movies from Itunes, prepare something fabulous for dinner, sip champagne, and reflect on how fortunate and blessed I am.

Oh – and one more thing – eat chocolate! But that’s a given in my world 🙂

Happy New Year to all!

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Deep Dark Chocolate Fudge Cookies – adapted from Marcel Desaulniers

1 1/2 cups flour
1/2 cup unsweetened cocoa
1 tsp baking soda
8 oz semi-sweet chocolate
4 oz unsweetened chocolate
1 1/2 cups light brown sugar, tightly packed
12 tbs unsalted butter, softened
3 eggs
1 tsp vanilla extract
3 cups semisweet chocolate chips

Preheat oven to 350 degrees F. Sift together the flour, cocoa, and baking soda into a bowl and set aside.

Chop the chocolate into fairly fine bits and put in a microwave-safe bowl. Microwave in 15 second increments, stirring after each, till mostly melted. Remove from microwave and stir until completely melted smooth. Set aside.

In the bowl of an electric mixer, combine the brown sugar and butter. Beat on medium for 1 min. 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 each egg is incorporated. Add the vanilla extract and beat on medium for 30 seconds. Add the melted chocolate and beat on beat on low for 10 seconds. Scrape down the bowl and beat for an additional 30 seconds. Add the sifted flour mixture and chocolate chips and beat on low until thoroughly combined, about 20 to 30 seconds. Remove the bowl from the mixer and mix with a rubber spatula until the batter is evenly combined.

Line cookie sheets with parchment. Portion 6-8 cookies per baking sheet. Each cookie should be the equivalent of 2 level tbs of batter. Bake for a total of 18 minutes, rotating cookie sheets halfway through baking time to ensure even cooking. Cool 5 minutes on baking sheets and transfer to racks to finish cooling.

 

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