Deep Dark Chocolate Fudge Cookies Food

DEEP DARK CHOCOLATE FUDGE COOKIES

Steps:

• Preheat oven to 325 degrees.
• In a saucepan melt together the semi-sweet and unsweetened baking chocolates over low heat.
• In a bowl sift together flour, cocoa, baking soda and salt.
• In a separate bowl cream together butter and sugar for 1 minute or until smooth.
• Add eggs, one at a time, until smooth, beating well after each addition.
• Add vanilla and melted chocolate and mix until smooth.
• Carefully add dry ingredients to butter/sugar mixture and mix until well blended.
• Carefully fold in chocolate chips until blended.
• Drop by 2 tbsps (each cookie consists of 2 tbsps dough) onto ungreased nonstick cookie sheet.
• Bake at 325 degrees for 18-22 minutes.

DEEP DARK CHOCOLATE FUDGE COOKIES

Steps:

• 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.
• Makes 3 to 3 1/2 dozen cookies.

DARK CHOCOLATE FUDGE

Steps:

• In heavy saucepan, over low heat, melt chips w/milk and salt.
• Remove from heat and stir in walnuts and vanilla.
• Spread evenly into wax paper lined 8 or 9" square pan.
• Chill pan 2 hours or until firm.
• Turn fudge onto cutting board, peel off wax paper and cut into squares.
• Store loosely covered at room temperature.

DEEP DARK CHOCOLATE FUDGE COOKIES

Steps:

• 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.
• Makes 3 to 3 1/2 dozen cookies.

FOOLPROOF DARK CHOCOLATE FUDGE

Steps:

• Over low heat, melt the chips in the sweetened condensed milk.
• Remove from the heat and stir in the nuts and vanilla.
• Spread evenly into an aluminum foil lined 8x8 or 9x9 pan.
• Chill and pop out of pan.
• Peel off foil and cut into 1-inch squares.