And everybody been messaging me 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 a kid . So I guess it's my turn to bake this chocolate fudge and try it myself.
I 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.
Chocolate Fudge Cookie Recipe
100 gram toasted nuts
60 gram 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 gram butter
200 gram sugar
4 large eggs
150 gram semisweet chocolate chips
150 gram 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.
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.