Deep Dark Chocolate Fudge Cookies

Deep Dark Chocolate Fudge Cookies

*Makes 3 to 3 1/2 dozen cookies

1 1/2 cups flour

1/2 cup unsweetened cocoa

1 tsp baking soda

1 tsp salt

8 oz semisweet chocolate, broken into 1/2 oz pieces

4 oz unsweetened chocolate, broken into 1/2 oz pieces

1 1/2 cups light brown sugar

12 TB unsalted butter, room temp

3 eggs

1 tsp vanilla extract

3 cups semisweet chocolate chips

Preheat oven to 325 degrees.  Sift together flour, cocoa, baking soda and salt onto waxed paper.  Set aside.  Melt together the semisweet and unsweetened chocolate pieces in a double boiler or microwave.  Stir until smooth and set aside to cool.

With an electric mixer fitted with a paddle, beat brown sugar and butter on medium 1 minute.  Scrape down bowl and beat on high an additional 30 seconds.  Scrape down bowl.  Add eggs, one at a time, while beating on medium and stopping to scrape down bowl after incorporating each addition.  Add vanilla extract; beat on medium 30 seconds.  Add melted chocolate; beat on low 10 seconds more.  Scrape down bowl and beat an additional 30 seconds.  Add sifted flour mixture and the chocolate chips.  Beat on low until thoroughly combined, about 20-30 seconds.  Remove bowl from mixture and mix thoroughly with rubber spatula.

Portion 6-8 cookies per baking sheet by dropping 2 level TB batter per cookie onto pan.  Bake 18-22 minutes.  Cook 5-6 minutes on sheet then transfer to cooling rack to cool.

Recipe Source: Lillian Ulmer/Newspaper Clipping