Sara Dhanani

Puddle cookies

In Cookies, Dessert, Favorite Recipes on September 26, 2011 at 12:18 pm

Chocolate Chip Fudge Cookies
makes about 24 large cookies

1/2 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon instant espresso powder or instant coffee powder (optional)
1 pound (16-ounces) bittersweet or semisweet chocolate, coarsely chopped
1/4 cup unsalted butter, cut into small chunks
1 3/4 cups granulated white sugar
4 large eggs, room temperature
1 Tablespoon pure vanilla extract
1 cup Crunchie bars chopped fine

Sift together the flour, baking powder, salt, and espresso powder.

Melt the chocolate and butter in in the microwave, stirring until smooth.

In the bowl of your electric mixer, beat the sugar and eggs until pale yellow and thick, about 5 minutes. The batter will fall back into the bowl in slow ribbons. Add 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 crunchie crumbles. Cover with plastic wrap and refrigerate the batter until firm, about 1 hour or overnight (the most important step)

Preheat oven to 350-degrees F (177-degrees C) and place rack in center of the oven. Drop batter by 1/4 cupfuls onto prepared cookie sheets, spacing evenly. . Bake cookies 8- 9 minutes.  Do not over-bake. 

They will be chewy and incredibly divine!

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