Absolutely Deep Dark Chocolate Fudge Biscuits

* Exported from MasterCook Mac *

Absolutely Deep Dark Chocolate Fudge Biscuits

Recipe By : Paul Vincent <KNDUSR18@MSMAIL-GATEWAY.UNIVERSITY-CENTRAL- EN
Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 1/2 Ozs Plain Flour
2 Ozs Cocoa Powder
1 Teaspoon Bicarbonate Of Soda
1 Teaspoon Salt
8 Ozs Plain Chocolate -- broken in 16 pcs
4 Ozs Unsweetened Chocolate -- broken in 8 pcs
12 Ozs Light Brown Sugar
6 Ozs Unsalted Butter
3 Eggs
1 Teaspoon Vanilla Essence
1 1/2 Lbs 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"



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