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Recipe Name: Absolutely Deep Dark Chocolate Fudge Cookies Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 2

Stephen Ceideburg
1/2 Cup(s) Unsweetened cocoa
1 1/2 Cup(s) All-Purpose Flour
1 Teaspoon(s) Baking soda
1 Teaspoon(s) Salt
8 Ounce(s) Semisweet baking chocolate
4 Ounce(s) Unsweetened baking
chocolate broken
1 1/2 Cup(s) Firmly packed light brown
3/4 Cup(s) Unsalted butter
3 Eggs
1 Teaspoon(s) Vanilla
18 Ounce(s) Semisweet chocolate chips
1 Cup(s) Whipping cream
2 Tablespoon(s) Granulated Sugar
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 each addition. 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 plastic
container. 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
Posted to MM-Recipes Digest V3 #279 Date: Fri, 11 Oct 1996 21:38:13
-0400 From:

Nutrition (calculated from recipe ingredients)
Calories: 4660
Calories From Fat: 2682
Total Fat: 322g
Cholesterol: 655.6mg
Sodium: 2038.8mg
Potassium: 1512.3mg
Carbohydrates: 512.1g
Fiber: 63.6g
Sugar: 16g
Protein: 62.7g

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