Absolutely Deep Dark Chocolate Fudge Cookies Recipe
1 stephen ceideburg
1/2 cup unsweetened cocoa
1 1/2 cup all-purpose flour
1 tsp baking soda
1 tsp salt
8 oz semisweet baking chocolate, broken
4 oz unsweetened baking chocolate, broke, n
1 1/2 cup firmly packed light brown sugar
3/4 cup unsalted butter
1 tsp vanilla
18 oz semisweet chocolate chips
OPTIONAL CHOCOLATE GANACHE
1 cup whipping cream
2 tbsp unsalted butter
2 tbsp granulated sugar
12 oz semisweet baking chocolate, broken
To prepare Cookies: Preheat oven to 325 degrees.
Sift together cocoa, flour, baking soda and salt onto a sheet of wax
paper. Set aside.
Heat 1 inch of water in the bottom of a double boiler over medium
heat. Place semisweet and unsweetened baking chocolate in top half of
the double boiler. Tightly cover the top pan with plastic wrap and
heat 12 to 15 minutes. Remove from heat and stir chocolate until
smooth. Keep at room temperature.
Place brown sugar and butter in the bowl of electric mixer and beat on
medium speed 1 minute. Scrape down bowl and beat on high speed
additional 30 seconds. Scrape down bowl. Add eggs, 1 at a time, while
beating on medium, stopping to scrape down bowl after incorporating
Add vanilla and beat on medium 30 seconds. Add melted baking
chocolate and beat on low 10 seconds more. Scrape down bowl and beat
additional 30 seconds. Add flour mixture and beat on low until
thoroughly combined, 20 to 30 seconds. Remove bowl from mixer, add
chocolate chips and mix thoroughly with rubber spatula.
Using 2 baking sheets, portion 6 to 8 cookies per baking sheet by
dropping 2 level tablespoons batter per cookie onto each sheet. Place
pans on top and middle shelves of oven. Bake 18 to 22 minutes,
rotating sheets from top to bottom about halfway through baking time.
Cool cookies on pans 5 to 6 minutes.
Transfer cookies to wire rack. Repeat procedure until all cookies
have been baked. Cool cookies thoroughly before storing in sealed
To prepare Chocolate Ganache: Heat cream, butter and sugar in medium
saucepan over medium-high heat. When hot, stir to dissolve sugar.
Bring mixture to boil.
Place chocolate in stainless steel bowl and pour boiling cream over
chocolate. Let stand 5 minutes. Stir until smooth. Cool to room
temperature. (Ganache can be made 3 to 4 days ahead and refrigerated.
Reheat, stirring. Bring to room temperature before using.)
Put ganache in a serving bowl, so guests can dip their cookies in
before eating. Makes about 2 1/2 cups.
Adapted from "Death by Chocolate" Marcel Desaulniers.
Makes 3 to 3 1/2 dozen cookies.
From the Oregonian's FOODday, 2/9/93.
Posted by Stephen Ceideburg
to Dessert Recipes
Food Tips of the Week
Weight loss hints and tips
In planning a meal plan, the most important step is to make efforts to lower your intake of fat, salt and refined carbohydrates.
Some reduced carb diet guidlines:
* Use splenda as a substitute for sugar.
Many recipes that require sugar can be changed to make use of a sugar replacement instead. It is not exactly the same so you will have to do a bit of trial and error and it might not work for everything, but it gives very good results for the most part.
* Use soy flour or soy baking mix.
When you require flour for baked goods, repalce it with soy flour or a baking mix such as Atkins soya baking mix. In many cases, you can convert your best loved recipes that use normal wheat flour to use these.
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The majority of these are also good for weight loss, so make sure you add them to your weight loss regime.
Absolutely Deep Dark Chocolate Fudge Cookies Recipe from the Recipes 4U Cookbook
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