This recipe was published in the Christian Science Monitor on Wednesday, October 21, 1998. The cookies greatly resembled a cookie sold at Tosci’s; I was addicted to them in the late 1990s. They complement a strong cup of joe. I have annotated the recipe with my comments and suggestions.
- 6 oz. bittersweet chocolate
- 16 oz. semi-sweet chocolate
- 1 C unsalted butter
- 6 large eggs
- 2 1/2 C sugar
- 1 Tbsp. vanilla [Heather sez double it]
- 1 1/3 C all-purpose flour
- 1/2 tsp. baking powder
- 3/4 tsp. salt
In a double boiler over simmering water, melt chocolate and butter; blend together.
You can use a microwave instead of a double boiler.
Try reserving about 2 oz. of the semi-sweet chocolate bits and fold in after the flour; this may make them more like the Tosci’s cookies.
In a large bowl, beat eggs, sugar, and vanilla until thick and light (about 1 minute).
In a small bowl, sift together flour, baking powder, and salt.
Slowly beat chocolate into egg mixture; fold in dry ingredients.
Cover; set in cool place for 3 hours. Dough will become firm.
Preheat oven to 350 degrees F.
Spoon 2-3 tablespoons of round balls of dough onto lightly greased baking sheet – about 6 per sheet. Space wide apart, as batter will spread. (A double baking sheet – one on top of the other, will help safeguard against burning.)
Bake about 10 minutes or until cookies begin to puff up in the center.
Or make smaller cookies by using a heaping spoonful. Either way, your hands will be covered in dough. To keep your hands clean, you can use powder-free medical gloves.
I always use insulated cookie sheets because it is nigh impossible to burn cookies on them.
Refrigerate dough between batches to keep it cool.
With a spatula, remove cookies to brown paper to cool.
Brown paper? A regular cookie rack works well too. Don’t let the cookies stand for too long on baking sheet or else they will bond with it, no matter how much you greased it.
Finale Chocolate Fudge Cookies should be served as soon as possible.
Yields 3 to 3 1/2 dozen cookies.
Yes, they are delicious right out of the oven, but they also taste wonderful days later.