Deep Dark Chocolate Fudge Cookies
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 tsp salt
1 tsp baking soda
8 oz semisweet chocolate, broken into 1/2 ounce pieces
4 oz unsweetened chocolate, broken into 1/2 ounce pieces.
1 1/2 cups tightly packed light brown sugar
12 Tbsp unsalted butter
1 tsp pure vanilla extract
2 cups semisweet chocolate chips
Sift flour, unsweetened cocoa, salt and baking soda together onto a piece
of waxed paper. Set aside.
Melt 8 oz semisweet chocolate and 4 oz unsweetened chocolate together in a
double boiler. Stir to blend. In a mixer, cream 1 1/2 cups tightly packed
light brown sugar and 12 Tbsp unsalted butter for about a minute or until
smooth, scraping down sides from time to time. Add eggs one at a time and
continue mixing. Scrape down sides between eggs. Add 1 tsp vanilla and
continue mixing. Add melted chocolate and mix until blended well. Stop
mixer and add dry ingredients from above then mix on low until dry
ingredients are fully incorporated into chocolate mixture.
With a spoon or spatula, fold in, do not melt, 2 cups semisweet chocolate
chips. Drop cookie mixture onto a cookie sheet in two-tablespoon sized
dollops. Allow 2 inches between cookies. Bake 18 to 22 minutes in preheated
oven at 325 degrees F.