chewy fudgy cookies

brrrr. it’s unseasonably cold here in seattle, with the temps expected to dip into the teens tonight. this is not our typical thanksgiving weekend weather, so there’s been a bunch of ‘indoor’ time, imbibing lots and lots of hot tea. i can’t seem to warm up without it!

looking for a cookie to accompany those pots of tea didn’t take much digging in my recipe box. these chewy fudgy cookies are perfect – just the right amount of chocolate and chewiness; hearty, yet not filling. there’s also a hint of java in these cookies, brought to you directly from that smidge of espresso powder. these are good. and addictive! i haven’t included these in past holiday cookie trays, but this may be the year for this cookie to shine!

fudgecookies

chewy fudgy cookies
ingredients:
6 ounces of bittersweet chocolate, chopped finely
1 ounce of semi-sweet chocolate, chopped finely
3 tablespoon unsalted butter, cut in chunks
1/4 cup all-purpose flour
3 tablespoons dark cocoa
1/4 teaspoon salt
2 large eggs
1/3 cup baker’s fine sugar
1/3 cup light brown sugar (packed)
1 1/2 teaspoon vanilla
1/2 teaspoon espresso powder

instructions:
1. preheat oven to 375 degrees.
2. line cookie sheets with parchment paper.
3. combine chopped chocolate and butter in microwaveable bowl; melt in microwave, stopping to stir 3 time.
4. in a small separate bowl, whisk together the flour, cocoa and salt. set aside.
5. in your mixer, whip the eggs, sugar, brown sugar, vanilla and espresso powder for 10 minutes at medium speed. the mixture will get frothy, light in color and double in bulk.
6. with your silicone spatula, fold the melted chocolate/butter mixture into the egg mixture, being careful not to overwork the mixing.
7. add the flour mixture to the mixer bowl, again gently folding in the dry mix until it is completely combined with the wet ingredients.
8. using your 30 scoop (approximately 2 tablespoons worth of batter), drop the cookie dough onto the prepared pans. They spread a tiny bit, so leave a bit of space between them, approximately 2″ apart.
9. bake for 5 minutes; then rotate the pan in the oven and bake for another 4 minutes. the cookies will puff up and have a crackled appearance, yet will still be pliable and soft.
10. remove from oven and let rest on cookie sheet for approximately 15 minutes.
11. remove cookies from tray and and transfer cookies to wire rack for remainder of cooling.

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