CHOCOLATE FUDGE COOKIES

A FUDGY BROWNIE LIKE COOKIE. SOFT AND BROWNIE CENTER WITH A NICE CRINKLE ON TOP

Author -Shrilatha

Servings COOKIES

Course Dessert, Snack

Cuisine American

Prep Time 20

Cook/Bake Time 12

COOLING/CHILLING TIME 2

small Sauce Pan

large bowl for mixing

hand whisk

spatula

electric mixer (optional)

cookie sheet/flat baking tray

parchment paper

cookie scoop, icecream scoop or spoon

wire rack to cool

Airtight box for storage

Ingredients

In a Saucepan, melt butter on low medium heat. To this add chopped chocolate. Work with a spatula, and let all the chocolate melt.
Let it sit in room temperature, while you measure other ingredients
In a small bowl, whisk flour, cocoa powder, baking powder, salt. Set aside.
In a medium or large mixing bowl, with an electric beater. beat eggs and sugar until pale and fluffy. About 3 mins.
Note: This Step can also be done using hand whisk
add the cooled down chocolate and butter mix. whisk for a minute.
Then fold in the flour mix that did in step 2.
finally fold in the chopped walnuts.

For Baking Immediately
wrap a cling film on to the mixing bowl and chill the dough. If you are baking immediately, then chill for 20 mins, in the meanwhile preheat the oven and line a parchment paper on the baking tray.
To Bake on another day
wrap a cling film, chill the dough in the refrigerator. If chilling for more than 3 hours or overnight. Let the dough rest in room temperature, until it is soft and pliable. You can roll and bake after this.

Remove the dough from the refrigerator. Let it sit in room temperature for atleast 1 hour, depending on how cold or hot your room temperature is. If your place is colder this will take more time
In the meanwhile Preheat the oven at 180°C/350°F, line a parchment paper on the baking tray.
Scoop out the fudge cookie dough, and place them atleast 2 to 3 inch apart on the lined baking tray.
Note: you can use an icecream scoop, a table spoon or a cookie scoop.
Bake for about 10 to 11 mins, until the sides rise up and form an outer crinkle. Remove from the oven let it sit on the baking sheet for 10 mins. Then transfer to the wire rack to completely cool.

This cookie should be underbaked. SO even if you underbake by about a minute, it will be totally good.
No overbaking this cookie. Over baking makes this cookie hard and unappealing.
Chilling is a must for this cookie. Otherwise the cookie will spread too much.

Serving: 1 cookieCalories: 167 kcalCarbohydrates: 22 gProtein: 3 gFat: 8 gSaturated Fat: 3 gCholesterol: 42 mgFiber: 1 gSugar: 14 gIron: 1 mg