Thursday, September 21, 2006

Double Fudge Cookies

These are my all time favorite cookies. What's not to like? Just look at the amount of chocolate in them! I found the recipe from Mrs. Fields "I Love Chocolate" Cookbook. They are extremely rich, so you don't need many-but they are so incredibly good. If you love chocolate, you must try them.

12 oz semisweet chocolate-chopped
2 cups flour
3/4 cup unsweetened cocoa
1/4 tsp salt
1 tsp baking soda
1 cup butter, softened
1 1/2 cups packed dark brown sugar
3 large eggs, at room temperature
2 tsp vanilla

4 oz of white or dark chocolate, melted
1 tsp vegetable oil

Melt together the first amount of chocolate (the 12 oz semi sweet) over low heat. Set aside. In a bowl, combine the flour, cocoa, baking soda, and salt. Stir with a fork. Set aside.

In a seperate bowl with an electric mixer, beat the butter until light and fluffy. Add brown sugar and continue to mix well. Add eggs one at a time and beat well after each addition, remembering to stop and scrape the sides of the bowl. Add vanilla and melted chocolate, mix until combined. Then add the flour mixture to the bowl and mix with the electric mixer until just combined. Drop by tablespoons on an ungreased cookie sheet, about 2 inches apart. I tend to press my cookie dough down just slighly with the palm of my hand to flatten a tiny bit.

Bake at 300 F for approximately 20-22 minutes. These cookies may not look like they are done, but they are pretty soft. I test them with my finger to make sure that they are just set when I take them out.

Now for the fun part. Once cooled, you can top them with a drizzle of white or dark chocolate (or both!). Melt the 4 oz of chocolate, and combine with the vegetable oil. Sometimes I have also added a sprinkle of crushed candy cane after I've drizzled over the cookies.


© 2011 Notes From the Cookie Jar, AllRightsReserved.

Designed by ScreenWritersArena