Tuesday, March 20, 2012

Chocolate Fudge Cookies (w/ Mint Chip Ice Cream)

These chocolate fudge cookies have pretty much become my go-to cookie. They are easy to make, are incredibly delicious, and satisfying. Everyone who's tried them seems to go on about how good they are! Once again, they are also budget-friendly, simple to make, and make a very good cookie base to a number of other ingredients such as dried fruit or nuts. I tend to enjoy recipes you can really make your own. 

I found the original recipe on Love and Olive Oil, which were "Chocolate Expresso Fudge Cookies." The expresso really heightens the chocolate flavor, and adds a nice richness to the cookies. However, this time I left out the expresso powder because these babies were going to be smothered in creamy, cold, Mint Chip Ice Cream! I wasn't too keen on that deep coffee flavor mixing in with the mint. 
Mixing in the rest of the chocolate chips ;)
These cookies are more like brownies in cookie form....which I LOVE! They are soft, chewy, and seriously chocolaty. They call for semi-sweet chocolate and unsweetened chocolate....with some more semi-sweet chocolate chips. Ridiculously delicious! I don't particularly like my sweets to be obnoxiously sweet, so the semi-sweet and unsweetened chocolate was heaven to me. Of course, you add sugar yourself...which is great because you can really add as much as you want. The best part is that you can get away with eating only one or two of these, and be satisfied. 
I copped out of making home-made ice cream because I wanted something fast, and lacked an ice-cream machine anyways. Haagen Dazs for the win! 

If there were any changes I would make to this particular batch of cookies, it would be:
-Put in that dash of expresso powder. It makes a world of difference to the richness of the chocolate!
-Cook for 10 minutes exact. No more, no less. 
Otherwise.......they are pretty much perfect!

Once the cookies were ready (they only take about 10 minutes to bake in the oven,) I placed one, still warm, in a dish and scooped some of that mint-chip ice cream on top, letting it melt a little over the cookie....and dug in! 
Oh. My. Goodness. SO GOOD!
Seriously folks, you have to try these cookies!!


Here is the original recipe from Love and Olive Oil:

3 ounces unsweetened chocolate, chopped
2 cups (12 ounces) semisweet chocolate chips
8 tablespoons unsalted butter, cut into pieces
3 large eggs
1 cup plus 2 tablespoons sugar
2 teaspoons instant espresso powder
3/4 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt
1 cup walnuts (optional - I left these out)
Preheat oven to 350°F and grease two large heavy baking sheets.
In a double boiler or a metal bowl set over a saucepan of barely simmering water melt unsweetened chocolate, 1 cup chocolate chips, and butter, stirring until smooth, and remove top of double boiler or bowl from heat. In a bowl with an electric mixer beat eggs, sugar, and espresso on high speed until very thick and pale and mixture forms a ribbon when beaters are lifted, about 3 minutes, and beat in chocolate mixture. Into mixture sift in flour, baking powder, and salt and stir until just combined. Stir in remaining chocolate chips and walnuts.
Drop batter by heaping tablespoons about 2 inches apart onto baking sheets and bake in batched in middle of oven 8 to 10 minutes, or until puffed and cracked on top. Cool cookies in baking sheets 1 minute and transfer to racks to cool completely.

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