Hi everyone. I had some of the best cookies I’ve ever eaten at the intermission of a concert where I sang on Friday night as a backup singer for Bob Carr of Spill Trouble at Outpost in the Burbs in Montclair. OutPost in the Burbs puts on great concerts for charities, like a soup Kitchen in East Orange, NJ, and I believe the sale of the cookies went to the charity as well. I ate two huge ones, for charity, of course…
When I asked the baker and salesman of the cookies, Mike Hogan, for the recipe, he immediately handed me a typed out recipe with his email if I had any questions. It was like a dream come true! (He had actually prepared the sheet for someone else who had left already so I was the lucky recipient). Thank you, Mike, they were delicious! Here is the recipe:
Also, if you would like to see Bob , George, Rebecca and I performing, here is the You tube link: http://youtube.com/watch?v=ByMm0Zc6aKE
Deep Dark Chocolate Fudge Cookies(from the Death by Chocolate Cookbook):
1 1/2 cups All-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
8 oz semisweet chocolate
4 oz unsweetened chocolate broken into 1/2 oz pieces
1 1/2 cups tightly packed brown sugar
12 TBS unsalted butter
3 large eggs
1 tsp pure vanilla extract
For DEEP DARK, add 3 cups semisweet chocolate chips
Preheat oven to 350 degrees
Sift together flour, cocoa, baking soda and salt in a bowl and set aside
In a double boiler or in a microwave bowl, heat the semisweet and unsweetened chocolate until melted-stir until smooth and keep at room temp. until needed.
Place the brown sugar and butter in an electric mixer with a paddle attachment. Beat on med. speed for a minute. Scrape down bowl and beat on high for 30 seconds. Add the eggs one at a time while beating on medium and stopping to scrape down bowl after incorporating each addition. Add vanilla and beat 30 seconds. Add melted chocolate and beat on low for 10 seconds. Scrape down bowl and beat 30 seconds. Add sifted flour, cocoa, baking soda and salt and beat on low until thoroughly combined about 30 seconds, remove from mixer and mix with spatula or spoon. Stir in extra chips if you are using them-you should!
Put droppings of 2 TBS batter on a parchment paper lined cookie sheet, about 11 cookies on a large cookie sheet is what I did. Bake for about 20 minutes but keep checking to make sure cookies aren’t burning. I like mine a little under cooked. Remove from oven, quickly transfer to a plate to cool and Enjoy!
For extra decadence, you can dip the already baked cookies in a chocolate ganache:
1 cup heavy cream
2 TBS butter
2 TBS white sugar
12 oz. semisweet chocolate
Heat cream, butter, and sugar in a saucepan over med. high heat. When hot, stir to dissolve sugar. Bring mixture to a boil. Place chocolate in a stainless steel bowl and pour cream over it. Let stand for 5 minutes. Stir and whisk until smooth, allow to cool and dip cookies or 1/2 the cookies in ganache. Place cookies on wax paper until chocolate hardens.