Post No:#738 -Add in the chocolate mixture and continue beating till fully combined. -Logged Off-
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)
-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 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.
-Add in the chocolate mixture and continue beating till fully combined.
Artist: Tracy Chapman
Song: Fast Car
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;Shrimp & Chive Dumplings
;Steamed Prawns with Garlic Oil
;Tamagoyaki (Jap Omelette)
Sweets & Cakes:
;Chocolate Fudge Cookies
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