Directions: |
Directions:Cookies: Preheat to 325º
sift together cocoa, flour, baking soda and slat onto a sheet of wax paper,set aside
Heat 1 inch of water in the bottom of a double boiler over med heat. Place semisweet and unsweetened chocolate in top half of the double boiler. Tightly cover the top pan with plastic wrap and heat 2-15 minutes. Remove from heat and stir chocolate until smooth. keep at room temperature.
Place brown sugar and butter in the bowl of an electric mixer and beat on med speed 1 minute. Scrape down bowl and beat on high additional 30 seconds. Scrape down bowl. Add eggs, one at a time while beating on medium speed, stopping to scrap down bowl after each egg. Add vanilla and beat on medium 30 seconds.
Add melted chocolate and beat on low 10 seconds more. Scrap down bowl and beat additional 30 seconds.
Add flour mixture and beat on low until thoroughly combined, 20-30 seconds. Remove bowl from mixer, add chocolate chips and mix thoroughly with rubber spatula.
Using 2 baking sheets, portion 6 yo 8 cookies on each sheet by dropping 2 level tbs of batter per cookie onto each sheet. Place pans on top and middle shelves, bake 18-22 minutes, rotating about halfway. (or use convection oven for about 18 minutes total)
Repeat procedure until all cookies have been baked. cool cookies completely before storing in sealed plastic container.
Topping:
To prepare Chocolate Ganache: heat cream, butter and sugar in medium saucepan over med-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.
Dip cookies top down in ganache and let stand until dry.
makes about 2 1/2 cups. Adapted from "Death by Chocolate" |
This recipe for Deep Dark Chocolate Fudge Cookies is from