Absolutely Deep Dark Chocolate Fudge Biscuits

* Exported from MasterCook *

ABSOLUTELY DEEP DARK CHOCOLATE FUDGE BISCUITS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 1/2 oz All-purpose flour
2 oz Cocoa Powder
1 t Baking soda
1 t Salt
8 oz Chocolate -- broken in 16
Pcs
4 oz Unsweetened Chocolate --
Broken in 8 pcs
12 oz Light Brown Sugar
6 oz Unsalted Butter
3 Eggs
1 t Vanilla
1 1/2 lb Chocolate Chips

[Note: Instead of the unsweetened chocolate, I just
used an extra 4ozs of plain chocolate, and got perfect
results. I think as long as you're using *really* good
plain chocolate, say at least 55% cocoa solids, it
doesn't really matter!]

Preheat the oven to 325F / 170C / Gas 3.

Sift together the flour, cocoa powder, bicarbonate of
soda, and salt. Set aside.

Heat 1 inch of water in the bottom half of a double
boiler over medium heat. Place the plain and the
unsweetened chocolates in the top half of the double
boiler. Tightly cover the top with cling film and
allow to heat for 12 to 15 minutes. Remove from the
heat and stir until smooth. Keep at room temperature
until needed.

Place the soft light brown sugar and butter in the
bowl of an electric mixer fitted with a paddle. Beat
on medium for 1 minute. Scrape down the bowl and beat
on high for an additional 30 seconds. Scrape down the
bowl. Add the eggs, one at a time, while beating on
medium, and stopping to scrape down the bowl after
incorporating each addition. Add the vanilla essence
and beat on medium for 30 seconds. Add the melted
chocolate and beat on low for 10 seconds more. Scrape
down the bowl and beat for an additional 30 seconds.
Add the sifted flour, cocoa powder, bicarbonate of
soda, and salt, and the chocolate chips, and beat on
low until thoroughly combined - about 20 to 30
seconds. Remove the bowl from the mixer and mix
thoroughly with a rubber spatula.

Portion 6 to 8 biscuits per baking sheet by dropping 2
level tablespoons of batter per biscuit onto each of 2
non-stick baking sheets. Place the biscuits on the top
and middle shelves of the preheated oven and bake for
18 to 22 minutes, rotating the sheets from top to
bottom about halfway through the baking time. Allow
the biscuits to cool for 5 to 6 minutes on the baking
sheets. Transfer the biscuits to a cooling rack to
thoroughly cool before storing in a sealed plastic
container. Repeat this

procedure until all the biscuits have been baked.

Makes 3 to 3. 5 dozen biscuits

>From Marcel Desaulniers' "Death By Chocolate"

Recipe By: Paul Vincent <KNDUSR18@MSMAIL-GATEWAY.
UNIVERSITY-CENTRAL- EN



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