Chocolate Fudge Cookies

It seems like I've been baking a lot of chocolate goodies this past couple of weeks. Well, it has something to do with the 5-lb 75% Belgian dark chocolate that I need to use up. I think I still have about 2lbs after making all this chocolate goodies.

This cookie recipe struck me when somebody posted the recipe in my mailing list about a month ago. Since then, many people in the mailing list have been trying it and the response was really positive that it even tempted the non-chocolate-fan like me to try it. When I saw the picture of this cookies, it reminds me of the dark chocolate cookies with white choc. chips that I used to love when I was in college. It was sold in the school cafeteria that I worked at and I usually hide a couple before they're gone. These cookies were not available everyday and that's another reason why I treasured it so much.

I halved the recipe and slightly modified it. I cut down the sugar by quite a bit, since I'm really not a fan of those really sweet cookies. It is still a little too sweet for my taste. I will need to cut the sugar a little bit more next time
Here's the modified recipe:

Chocolate Fudge Cookies
modified from this recipe

100 g toasted nuts (I used slivered almonds)
60 g cake flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. espresso powder
450 g dark chocolate (I use 75% dark), finely chopped
60 g butter
250 g sugar
4 large eggs
150 g semisweet chocolate chips
150 g white chocolate chips

• Sift together the flour, baking powder, salt, and espresso powder. Set aside.
• Melt the chocolate and butter in a stainless steel bowl on a double boiler. Remove and set aside.
• In the bowl of electric or hand mixer, beat the sugar and eggs until pale yellow and thick (ribbon stage).
• Beat in the melted chocolate and butter and mix only until incorporated.
• Fold in the toasted nuts and both chocolate chips.
  
• Cover with plastic wrap and refrigerate until the batter is firm enough to be scooped, about 30 minutes.
• Preheat oven to 350 degree F
• Using ice cream scoop (I use the medium size), drop batter on parchment-lined cookie sheet, spacing evenly.
• Bake until the top is cracked and shiny. The time will depend on how big and how thick your batter is. Approximately 12-18 minutes. You might need to adjust the baking time.
• Do not overbake or it will be dry instead of fudgy.
• Transfer to wire rack to cool completely and keep in an airtight container.

This is also my entry for Holiday Cookie Baking and Giveaway event hosted by Sharmi.

I have been wanting to participate more in this kind of event but time has always been my enemy. I hope in time to come, I can make more time to participate more. Thank you Sharmi for hosting :)