As Joe’s explained, he spent Saturday morning charming the (presumably argyle) socks off the denizens of Rose Park in Georgetown while I hit a birthday brunch in Dupont. Aside from the scintillating presence of a passionfruit, these events had one other thing in common: Deep Dark Chocolate Fudge Cookies. The batch for sale got studded with white chocolate and dispatched with Joe. The remainder got ground into a crust for a white chocolate birthday cheesecake. When I proudly pointed out how efficient I was being, using one cookie recipe to ground my weekend’s baking, Mr. T. looked at me like I was crazy and then went to bed. But I’m used to that, so it’s all good.
Anyway, to the cookies! These are a no joke winner. Ultimately chocolatey, they have a salty, smoky edge that’s very much au courant. And they’re miracles of texture. Like the Brawny paper towel man, they’re tough but tender… with a soft, compact crumb that is simply delicious. These would be excellent to send somewhere too, as they seem to stand up to all sorts of atmospheric abuse without losing their tasty equanimity.
Deep Dark Chocolate Fudge Cookies
Marcel Desaulniers, Death by Chocolate
Yield: 3 – 3 1/2 dozen cookies
1 1/2 c flour
1/2 c natural cocoa
1 tsp baking soda
1 tsp salt
8 oz semi-sweet chocolate
4 oz unsweetened chocolate
1 1/2 c light brown sugar, tightly packed
12 tbs unsalted butter, softened
1 tsp vanilla extract
8 oz white chocolate chunks
Preheat oven to 350 degrees F.
Sift together the flour, cocoa, baking soda, and salt into a bowl and set aside.
Chop the chocolate into fairly fine bits and put in a microwave-safe bowl. Microwave in 15 second bursts, stirring after each burst, till mostly melted. Remove from microwave and stir until completely melted smooth. Set aside.
In the bowl of an electric mixer, combine the brown sugar and butter. Beat on medium for 1 min. 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 each egg is incorporated. Add the vanilla extract and beat on medium for 30 seconds. Add the melted chocolate and beat on beat on low for 10 seconds. Scrape down the bowl and beat for an additional 30 seconds. Add the sifted flour mixture (and optional white chocolate) and beat on low until thoroughly combined, about 20 to 30 seconds. Remove the bowl from the mixer and mix with a rubber spatula until the batter is evenly combined.
Line cookie sheets with parchment. Portion 6-8 cookies per baking sheet. Each cookie should be the equivalent of 2 level tbs of batter. Bake for a total of 18 minutes, rotating cookie sheets halfway through baking time to ensure even cooking. Cool 5 minutes on baking sheets and transfer to racks to finish cooling. Wrap up tightly or not depending on how you like them… they’ll be softer wrapped and crisper not wrapped (unless you live in Hawai’i or something…).