I adapted this recipe from A Passion for Baking by Marcy Goldman. These are so delicious. I baked them for a holiday pot luck on Saturday night. I wish I had baked them for the family so I could eat a handful.
Unbelievable Chocolate Fudge Cookies
3/4 cup unsalted butter, softened
6 tbsp butter-flavored Crisco
1 cup organic sugar
2/3 cup firmly packed dark brown sugar*
2 large eggs
2 tsp pure vanilla extract
2.25 cups all purpose flour
2/3 cup dutch process cocoa powder, measured & then sifted
1 tsp baking soda
1/2 tsp salt
1/4 cup half and half
1 cup semisweet chocolate chips**
1 cup white chocolate chunks
Preheat oven to 350 degrees F. Stack two baking sheets together and top with a sheet of parchment paper.
In a mixer bowl, cream butter with Crisco to blend, scraping down the sides of the bowl often. Add both sugars. Cream butter and sugars together until well blended. Stir in eggs and vanilla. If mixture seems curdled, add 1/4 cup of all purpose flour to bind.
In a medium bowl, stir together flour, cocoa, baking soda and salt. Mix into batter on low speed of mixer. Scrape down sides of the bowl often. When almost blended, add half-and-half. Fold in chips and chunks. Chill dough for 10 minutes.
For each cookie, scoop about 1/4 cup dough and place on prepared baking sheets, spacing 2" apart. Press dough down slightly with wet hands. Bake until cookies look just barely set (the middles will seem slightly wet), about 14-17 minutes.
Let cookies cool about 10 minutes on the baking sheets and then remove with a metal spatula. Let cool on wire racks. Store in refrigerator.
* original recipe calls for dark but I used light.
** original calls for semi sweet but I broke the dough into 3 batches and then each added a different kind of chip to make 3 different kinds of cookies.
Makes 30 cookies
adapted from A Passion for Baking by Marcy Goldman
posted by RisaG 12/17/09