Saturday, December 11, 2010

Double Fudge Chocolate Chip Cookies



Count Down to Christmas 
Holiday Cookie Recipes


Like a chocolate chip cookie only fudgier and chocolatey-er.
We can't think of anything more yummy than sitting down with a plateful of these and an icy cold glass of milk!
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Makes 2 dozen (2 1/2 inch) cookies
Uses parchment lined cookie sheets
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12 oz semi sweet chocolate chips (divided)
3 tablespoons butter
2 eggs
1/2 cup sugar
3 tablespoons all purpose flour (yes, only 3 tablespoons)
1/4 teaspoon baking powder
1 cup walnuts (halves and pieces)

Put 6 oz. chocolate chips into a microwave safe bowl. Put butter on top. Microwave until butter and chocolate are melted. Stir together well. Cool slightly.

Meanwhile whisk together eggs, sugar, flour and baking powder. Stir into chocolate mixture. Fold in remaining chocolate chips and walnuts. The mixture will look like a batter rather than cookie dough. Refrigerate dough about 1/2 hour (longer is OK) or until it firms up enough to shape into balls.

When dough is chilled and you're ready to bake, position oven rack so cookies will bake in center. Preheat to 375 degrees. Line cookie sheets with parchment paper. (Greasing cookie sheets, using pan spray or non stick pans not recommended.)

Divide dough evenly into 24 pieces. Roll each piece into a ball and place balls about an inch apart on parchment lined pans. Bake cookie 10-14 minutes or until bottom is lightly browned. When done, cookies should look shiny and set but the centers will be soft and fudgie.

Remove cookie from oven. Cool on pan 1 minute then slide entire sheet of parchment paper (with cookies) onto cooling rack. Let cool completely (at least 1 hour) before attempting to remove from parchment.



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