Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Absolutely Deep Dark Chocolate Fudge Cookies
- add review
- #24716
Dark chocolate cookies made with three kinds of chocolate and served with a chocolate ganache for dipping.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
COOKIES
1/2 cup unsweetened cocoa powder
1 1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
8 ounces semisweet baking chocolate, broken
4 ounces unsweetened baking chocolate, broken
1 1/2 cup firmly packed light brown sugar
3/4 cup unsalted butter
3 eggs
1 teaspoon vanilla extract
18 ounces semisweet chocolate chips
CHOCOLATE GANACHE
1 cup whipping cream
2 tablespoons unsalted butter
2 tablespoons granulated sugar
12 ounces semisweet baking chocolate, broken
directions
To prepare cookies: Preheat oven to 325 degrees F. Sift together cocoa, flour, baking soda and salt onto a sheet of wax paper. Set aside.
Heat 1 inch of water in the bottom of a double boiler over medium heat. Place semisweet and unsweetened baking chocolate in top half of the double boiler. Tightly cover the top pan with plastic wrap and heat 12 to 15 minutes. Remove from heat and stir chocolate until smooth. Keep at room temperature.
Place brown sugar and butter in the bowl of electric mixer and beat on medium speed 1 minute. Scrape down bowl and beat on high speed additional 30 seconds. Scrape down bowl. Add eggs, 1 at a time, while beating on medium, stopping to scrape down bowl after incorporating each addition.
Add vanilla and beat on medium 30 seconds. Add melted baking chocolate and beat on low 10 seconds more. Scrape down bowl and beat additional 30 seconds. Add flour mixture and beat on low until thoroughly combined, 20 to 30 seconds. Remove bowl from mixer, add chocolate chips and mix thoroughly with rubber spatula.
Using 2 baking sheets, portion 6 to 8 cookies per baking sheet by dropping 2 level tablespoons batter per cookie onto each sheet. Place pans on top and middle shelves of oven. Bake 18 to 22 minutes, rotating sheets from top to bottom about halfway through baking time.
Cool cookies on pans 5 to 6 minutes.
Transfer cookies to wire rack. Repeat procedure until all cookies have been baked. Cool cookies thoroughly before storing in sealed plastic container.
To prepare Chocolate Ganache: Heat cream, butter and sugar in medium saucepan over medium-high heat. When hot, stir to dissolve sugar. Bring mixture to boil.
Place chocolate in stainless steel bowl and pour boiling cream over chocolate. Let stand 5 minutes. Stir until smooth. Cool to room temperature. (Ganache can be made 3 to 4 days ahead and refrigerated. Reheat, stirring. Bring to room temperature before using.)
Put ganache in a serving bowl, so guests can dip their cookies in before eating.
added by
colettapowers
nutrition data
287 calories, 18 grams fat, 34 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
reviews & comments
June 18, 2010
i mean, this recipe was like, soooooooo good!!!!! it was delicious. i even made cookies for the people who go to my church. it was a little bit hard but it was worth it
December 15, 2008
This recipe is great. It takes some effort, but is worth it. Any time I bring these cookies to an event, I am inundated for requests for the recipe. This recipe originally appeared in the "Death By Chocolate" cookbook and corresponding PBS show by Marcel Desaulnier of The Trellis restaurant in Williamsburg, VA.