Chocolate Fudge Cookies
(Based on Chocolate Fudge Cookies recipe from
Baking Unplugged
, by Nicole Reese)
Makes 2 dozen cookies
You will need:
- ½ cup (125g) unsalted butter
- 7 oz (200g) good quality bittersweet chocolate*
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup all-purpose flour
- ¼ cup Dutch process cocoa powder**
- 1 teaspoon double-acting baking powder
- 1 pinch each: ground chili powder, nutmeg, clove, ginger, and cinnamon**
- ½ cup good-quality chocolate chips*
* I used Callebaut
** I have this wonderful can of Monbana spice-flavored cocoa powder. I used 3 tablespoons Droste and 1 tablespoon Monbana. Since I assume most people don’t have Monbana on hand, I have provided you with the alternative of using all plain cocoa powder and adding the spices yourself.
Directions:
- Pre-heat the oven to 350° F/180°C (320° F/160°C for convection oven).
- Melt the butter and chocolate in a heavy-bottomed pan over very low heat, stir well, then pour into a large mixing bowl and let cool for 5 minutes.
- Whisk the sugar into the chocolate until the mixture is fluffy and no lumps remain.
- Stir in the eggs and vanilla extract until smooth – do not overbeat!
- Stir in the flour, cocoa powder, baking powder, and spices until well combined.
- Fold in the chocolate chips.
- Drop tablespoons of dough, spaced about 2 inches apart, onto baking sheets lined with baking paper.
- Bake in batches for 8-10 minutes – cookies should be puffed in the center, but still quite soft. Let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.
