Chocolate Fudge Cookies.

We were the fortunate recipients of some of these cookies a few weeks ago. They are truly amazing. I am thrilled to have gotten the recipe today.

Chocolate Fudge Cookies

This cookie is a chocolate lover's delight. Not only are they made with a whole pound of chocolate, but they also contain both white and dark chocolate chips. You will recognize them by their distinctive shiny cracked surface which reveals a dark, soft textured interior. It is important to use a high quality, semi sweet or bittersweet chocolate that you enjoy eating out-of-hand because the flavor of the chocolate takes center stage. 

You will notice that this cookie batter is not like most where we cream the butter and sugar and then beat in the eggs and flour. Instead, the batter is made by whipping air into the sugar and eggs (similar to a sponge cake batter). Melted butter and chocolate, along with just a little flour, are then folded in.  The batter does need to be chilled so it is firm enough to form into cookies. You could make the batter a day ahead if you like.  The important thing with these cookies is not to over bake them or they will be dry. They are done when the surface of the cookies have cracked but they are still shiny.  You may want to bake one or two testers to get an accurate baking time. These cookies are best the day they are made but they can be stored in an airtight container for a day or two. Since this recipe does make 24 large cookies, you may want to half the recipe.

1 cup (115 grams) pecans, toasted and coarsely chopped
1/2 cup (56 grams) cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon instant espresso powder or instant coffee powder (optional)
1 pound (450 grams) bittersweet or semisweet chocolate, coarsely chopped
1/4 cup (57 grams) unsalted butter, melted
1 3/4 cups (350 grams) granulated white sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup (170 grams) semisweet dark chocolate chips
1 cup (170 grams) white chocolate chips

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

Sift or whisk together the flour, baking powder, salt, and espresso powder into small bowl.  Set aside.

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.

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 until firm, about 30 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 onto prepared cookie sheets, spacing evenly. With moist fingers, press batter to form 3 1/2 (9 cm) to 4 inch (10 cm) rounds.  Bake cookies about 12 - 14 minutes or until the tops of the cookies become dry and cracked, but are still shiny. Do not overbake these cookies.

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.

These cookies are best the day they are baked but can be stored in an airtight container at room temperature for a few days.

Makes about 24 large cookies.