Triple Chocolate Fudgies

Via Adrienne Welch, St. Louis, MO WARNING! This recipe produces lots of bowls, spoons, and spatulas that will need licking. Assistance may be needed to prevent overdosing.
The only modifications made to the author's original recipe, which appeared in my local paper, are the specification of which chocolates to use. I tried several different versions and came up with the rich, mellow combination below.
  • Position a rack in the center of the oven and preheat to 350 degrees.
  • Lightly butter three large baking sheets. (I actually use parchment instead. It keeps the cookies from spreading too much.)
  • In the top of a double boiler set over hot, not simmering water, melt the chocolates with the butter, stirring frequently until smooth.
  • Remove the top part of the double boiler from the bottom and cool the chocolate-butter mixture for 10-15 minutes until tepid. Just about enough time to complete the next steps.
  • In a small cup combine the vanilla and coffee. Stir until the coffee dissolves.
  • In a medium bowl, using a wire whisk, stir together the flour, baking soda,and salt.
  • In a large bowl, using a hand-held mixer set at high speed, (Or an electric mixer, (you do all have a big Kitchen-Aid mixer, don't you?), with a paddle attachment), beat the eggs, granulated sugar, and brown sugar for 5 to 7 minutes, until the mixture forms a pale thin ribbon when the beaters are lifted.
  • At low speed beat in the vanilla-coffee mixture.
  • Beat in the chocolate-butter mixture.
  • Using a rubber spatula stir in the flour until just smooth.
  • Fold in the chocolate chips.
  • Drop by 1/4 cupfuls onto the prepared baking sheets. (I use an ice cream scoop and it works very well. It measures a little less than 1/4 cup.)
  • Bake the cookies one sheet at a time for 9-12 minutes, until the tops crack and the cookies are barely firm when gently pressed with a finger.
  • (To ensure their fudgy texture is it best to underbake the cookies.)
  • Cool the cookies on the baking sheet on a wire rack for five minutes.
  • Using a spatula, transfer the cookies to a wire rack.
  • I find it best to cool them for a couple of hours. Transferring them to storage before then will soften their outer crust.
  • Store at room temperature for two days or freeze individually for a month. (Individually helps because you will eat whatever you thaw.)
  • Note: The first batch is always the best. It tends to form a crisp outer shell and a nice fudgy inside. The seond batch loses some of the crispness in the outer shell. As the batter cools it thickens and this changes the way the cookie cooks. I do not think there is an easy way around this, but that is okay. The cookies are great no matter what.


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