Chocolate Fudge Cookies

After browsing several times, finally I made these cookies. I read that the texture of this cookie is unusual, I mean when we bake cookie, we'll get crisp texture, but this cookie is chewy and soft. Unique right?the taste is delicious, Delicious cookies ever!!
To make it, we need extra effort. It's little bit tricky, like making macaroons...hehehehe
The key is in beating the eggs and sugar. Make sure to beat the eggs until pale and yellow thick, I needed 10 minutes and I used hand mixer. If you pass this step and you are safe :) 

chocolate fudge cookies

Here is the recipe..

Chocolate Fudge Cookies

Source: Joy of Baking 

450 gr bittersweet or semisweet chocolate, coarsely chopped

57 gr unsalted butter

1 ts baking powder

60 gr cake flour

350 gr granulated sugar (I used 225 gr--too sweet)

4 eggs

1/4 ts salt

1 tbs coffee (I used 2 tbs)

175 gr semisweet dark chocolate chips

175 gr white chocolate chips (skipped)

200 gr nuts (skipped)

Method

·        Chocolate Fudge Cookies:Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Place the pecans on a baking sheet and bake for 8-10 minutes, or until lightly brown and fragrant. Let nuts cool and then chop coarsely. 

·     Siftor whisk together the flour, baking powder, salt, and espresso powder.  

·     Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth.  Remove from heat and set aside to cool to room temperature.

·     In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs until pale yellow and thick, about 5 minutes. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the melted chocolate mixture and vanilla extract.  Fold in the dry ingredients to the chocolate batter and mix only until incorporated. Stir in the chocolate chips and nuts. Cover with plastic wrap and refrigerate the batter just until firm, about 30-60 minutes.

·     Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.  Line two baking sheets with parchment paper.  

·     Drop batter by 1/4 cupfuls (60 ml) onto prepared cookie sheets, spacing evenly. With moist fingers, press batter to form 3 - 3 1/2 inch (8-9 cm) rounds. Bake cookies for about 10 -12 minutesor just until set. The tops of the cookies will be cracked and shiny. It is important not to over bake these cookies or they will be dry.

·     Remove from oven and place baking pan on a wire rack to cool.  When cookies are firm, remove from baking pan and let completely cool on rack.