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[-Saturday, November 01, 2008-]

Post No:#738

Photo from Joy of Baking.

Today's post will be about the Chocolate Fudge Double Chocolate Chip Cookies that I made today!! If you are gonna try out the recipe, I warn you, it's extremely rich with chocolate and you might want to share them cause if you eat them all, you will definitely get a sore throat. The original recipe is at Joyofbaking: Chocolate Fudge Cookies.

AND! They are soft cookies like the ones at Mrs.Fields, not crunchy like those of Famous Amos.

List of Ingredients! Makes 12 large cookies


- 1 block (250g) Dark Cooking Chocolate
- 1/8 Cup Unsalted Butter, Melted(24g)
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Baking Powder
- 1/4 Cup Self-Raising Flour or Cake flour (23g)
- 85g White Chocolate Chips
- 85g Milk/Semi sweet Dark Chocolate Chip
- 56g Roasted Walnuts
- 2 Eggs
- 7/8 Cups Sugar (175g)

STEPS:
-Sift the salt, baking powder and flour into a small bowl.

-Coarsely chop (or break) the cooking chocolate into smaller pieces.
-Melt the chopped chocolate in a bowl seated in a pan of boiling water, add the melted butter. Do not melt it over direct heat as the chocolate will burn.
-Once a smooth thick paste is form, turn off the heat and leave it in the pan of hot water to prevent from solidifying again.

-Crack 2 eggs into a bowl
-Add sugar to the eggs and beat with electric mixer until a thick mixture is form. The mixture should fall back in ribbons when you lift the mixer.

-Add in the chocolate mixture and continue beating till fully combined.
-Add in flour mixture fold in with a spatula or spoon till just incorporated.
-Add in chocolate chips and walnuts, combine.

(No more pictures after this, I got lazy. XD)

-Up to the moment the mixture will still be like batter and must be chilled so that it's firm enough to handle.
-Cover with cling flim and chill in the fridge for about 30 to 45 mins.

-Pre-heat oven to 177 Degrees Celsius. (360 degrees Fahrenheit)
-Using a spoon, scoop out tablespoons of "dough" onto baking pan lined with baking paper.
-Wet your hands and flatten the top of the cookies, to form 9cm rounds.
-Leave a space of about inches between the dough bits.
-Bake for 12-14 minutes until the top of cookie is shiny & dry and has cracked slightly. Don't overbake them.

-Remove pan from oven and leave it to cool.
-They will be fragile at this point, and still a little wet inside.
-Once cookies can be handled without breaking, transfer to a cooling rack and allow to cool completely.

Then you can enjoy them! If you want to, you can chill the baked cookies in the fridge before eating as well.

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['-Ah_Ying-'] ;10:22 PM;

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Hi! Welcome to my blog.

This is the area where I rant and rave about everything and anything going on in my life.

If you are looking for recipes, the links to each single recipe will be located before the archives, just scroll down a little.

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The Girl- Ying Xuan A.K.A Karie
The Age- 22
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