How To make Absolutely Deep Dark Chocolate Fudge Cookies
Ingredients
1/2
cup
cocoa, unsweetened
1 1/2
cup
flour, all-purpose
1
teaspoon
baking soda
1
teaspoon
salt
8
oz
chocolate, baking, semisweet, broken
4
oz
chocolate, baking, unsweetened, broken
1 1/2
cup
sugar, light brown, firmly packed
3/4
cup
butter, unsalted
3
each
eggs
1
teaspoon
vanilla
18
oz
chocolate chips, semisweet
1
cup
whipping cream
2
tablespoon
butter, unsalted
2
tablespoon
sugar, granulated
12
oz
chocolate, baking, semisweet, broken
Directions:
To prepare Cookies: Preheat oven to 325 degrees. Sift together cocoa, flour, baking soda and salt onto a sheet of wax paper. Set aside. Heat 1 inch of water in the bottom of a double boiler over medium heat. Place semisweet and unsweetened baking chocolate in top half of the double boiler. Tightly cover the top pan with plastic wrap and heat 12 to 15 minutes. Remove from heat and stir chocolate until smooth. Keep at room temperature.
Place brown sugar and butter in the bowl of electric mixer and beat on medium speed 1 minute. Scrape down bowl and beat on high speed additional 30 seconds. Scrape down bowl. Add eggs, 1 at a time, while beating on medium, stopping to scrape down bowl after incorporating each addition. Add vanilla and beat on medium 30 seconds. Add melted baking chocolate and beat on low 10 seconds more. Scrape down bowl and beat additional 30 seconds. Add flour mixture and beat on low until thoroughly combined, 20 to 30 seconds. Remove bowl from mixer, add chocolate chips and mix thoroughly with rubber spatula.
Using 2 baking sheets, portion 6 to 8 cookies per baking sheet by dropping 2 level tablespoons batter per cookie onto each sheet. Place pans on top and middle shelves of oven. Bake 18 to 22 minutes, rotating sheets from top to bottom about halfway through baking time. Cool cookies on pans 5 to 6 minutes.
Transfer cookies to wire rack. Repeat procedure until all cookies have been baked. Cool cookies thoroughly before storing in sealed plastic container.
To prepare chocolate Ganache: Heat cream, butter and sugar in medium saucepan over medium-high heat. When hot, stir to dissolve sugar. Bring mixture to boil. Place chocolate in stainless steel bowl and pour boiling cream over chocolate. Let stand 5 minutes. Stir until smooth. Cool to room temperature. (Ganache can be made 3 to 4 days ahead and refrigerated. Reheat, stirring. Bring to room temperature before using.)
Put ganache in a serving bowl, so guests can dip their cookies in before eating. Makes about 2 1/2 cups.
Makes 3 to 3 1/2 dozen cookies.
How To make Absolutely Deep Dark Chocolate Fudge Cookies's Videos
Absolutely Deep dark chocolate fudge biscuits - Death by Chocolate - Marcel Desaulniers
My first recipe book - Death by Chocolate. A great book with ingredient lists done by weight. Makes for nice consistent results for most everything I've done with this.
Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution licence (
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Perfect Bar Presents: Dark Chocolate Chip Peanut Butter + Açaí
Healthy, plant-based and absolutely delicious. Those were Perfect Bar’s goals when they set out to make their first-ever brownie protein bar. I knew once I tasted their Chocolate Walnut Brownie that something equally amazing was about to happen. I mean, the bar is plant-based, boasts 10g of whole food protein and has a fudge-like texture that makes it hard to believe how good it is for you. Then it hit me: acai soft serve. This easy-to-make homemade acai soft serve recipe complements the rich, deep flavor of the Chocolate Walnut Brownie bar so perfectly! It is a good-for-you, superfood super dessert of your dreams – enjoy!
Ingredients
2 – 3.5 oz. packets unsweetened acaí
2 – cups frozen fruit (bananas, blueberries, mango or cherries are all great options)
1/4 cup water
2 – scoops plant-based vanilla protein powder (optional)
1 – Chocolate Walnut Brownie Perfect Bar, cut into 8 pieces
Toppings: cacao nibs, coconut flakes, chia seeds, sliced banana, honey, nut butter, etc.
Super Easy Directions
Add all ingredients to a high-speed blender and blend until well combined. Add more water if needed to blend or add more frozen fruit to thicken. You may also need to let the fruit thaw a little if it’s too hard to blend. Spoon into a bowl and top with Walnut Brownie pieces, cacao nibs, coconut flakes or other suggestions above.
Serves 2. Enjoy!
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Z. Cioccolato Fudge Carrot Cake/Hot Cocoa/Pumpkin Spice/Sea Salt Caramel/Maple/Caramel Cookie Dough
This is a taste test/review of Z. Cioccolato Fudge in six flavors including Carrot Cake, Hot Cocoa, Pumpkin Spice Latte, Dark Sea Salt Caramel, Maple and Caramel Cookie Dough.
* Carrot Cake - Back by popular demand! We first introduced this flavor last spring and it was so popular that we had to bring it back for the Fall. This fudge flavor will remind you of eating the real thing but much creamer and smoother.
* Hot Cocoa - creamy milk chocolate fudge in dark chocolate hot cocoa mix, mini marshmallows on top with a dark chocolate drizzle.
* Pumpkin Spice Latte - Nothing signifies Fall like pumpkin and coffee and we've combined the two into our newest flavor, Pumpkin Spice Latte Fudge.
* Dark Sea Salt Caramel - Dark Chocolate Fudge with caramel and a touch of sea salt
* Maple - Vanilla Fudge mixed with maple extract
* Caramel Cookie Dough - egg-less cookie dough sandwiched between two layers of milk chocolate fudge covered in caramel
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5 Minute CHOCOLATE CAKE ! NO Oven - NO Pan - Easy Chocolate Cake Recipe
5 minute Chocolate Cake Recipe - Chocolate Cake Without Oven
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Easy 5 minute Chocolate Cake ( 9 or 10 inch cake ) :
- 220 gr All Purpose Flour ( 1 1/2 cups )
- 85 gr Unsweetened Cocoa Powder ( 2/3 cup)
- 150 gr Sugar ( 3/4 cup)
- 3 tsp Baking Powder
- 130 gr Oil (1/2 cup + 1 tbsp) NOTE: ( I used Oil in this video, but if you can I do recommened using melted butter )
- 550 gr Warm Milk ( or Water ) (1 3/4 + 2 tbsp )
*PLEASE READ* : Remember cooking time will vary depending on your microwave and size/material of your bowl/container. For a 9 or 10 inch container check the cake after 5 min, if the cake isn't ready leave it a bit longer making sure to keep an eye on it. If you're using a smaller container ( 7 - 8 inch) cut the recipe in half and check the cake after 3 min. Use a microwave safe bowl. DO NOT refrigerate this cake!
Easy Chocolate Frosting:
Enjoy!
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No part of this video may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
The Worst Chocolate Chip Cookies
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