Chocolate Fudge Cookies:
Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in
the center of the oven.
Place the pecans (or
walnuts) on a baking sheet and
bake for about 8 minutes, or until lightly
brown and fragrant. Let the nuts cool and then chop coarsely.
or whisk the flour with the baking powder, salt, and instant espresso powder (if using).
Melt the chocolate and butter in a stainless
steel (heatproof) bowl, placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside
to cool to room temperature while you make the batter.
In the bowl of your electric
stand mixer, fitted with the paddle attachment
(or with a hand mixer), beat the sugar
and eggs until pale yellow and thick (about 5 minutes). (When you slowly
raise the beaters the batter will fall back into the bowl in slow ribbons.)
Beat in the melted chocolate mixture and vanilla extract. Fold in the flour
mixture and mix only until incorporated. Stir in the chocolate chips
and nuts. Cover with plastic wrap and refrigerate the batter just until firm,
about 30-60 minutes.
your oven to 350 degrees F (180 degrees C). Line two baking
sheets with parchment paper.
For each cookie, place about
1/4 cup (55 grams) of batter onto your prepared cookie sheet, spacing several
inches apart. With moist fingers, press batter to form a 3
inch (7.5 cm) round. Bake cookies for about 10 - 12 minutes or
until just set around the edges, but the centers are still soft. The
tops of the cookies will be cracked and shiny. It is important not to over
bake these cookies or they will be dry tasting.
Remove from oven and place
the baking sheet on a wire rack. The cookies will be quite soft so let them cool for about 5 to 10 minutes
before transferring to a wire rack to cool completely.
These cookies are best
the day they are baked but can be stored in an airtight container at room
temperature (or in the refrigerator) for a few days. They can be frozen.
Makes about 28 cookies.
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