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Nutty Cocoa Fudge Cookies
Yield:
About 2 dozen cookies
Tips: Very chocolatey, easy to make, and quick-baking, so
you won't have the oven on all day. These have some crunch that
contrasts nicely with the fudgy nature of the cookie. I use
walnuts in these, but I see no reason you couldn't substitute
pecans or almonds if you wish. There are three things to remember
with these: use Dutch process cocoa powder (regular unsweetened
cocoa powder just doesn't work as well here); bake them on doubled
cookie sheets (this prevents the edges and bottoms from scorching);
and don't overbake, or you'll lose the appealing fudgy texture.
I
bake all cookies one sheet at a time in the center of my oven,
but it seems to be an especially good idea for these, which
are somewhat heat-sensitive. My cookie sheets are 15 1/2 inches
long and 10 1/2 inches wide, and I fit 12 cookies on a sheet
at a time (these do spread, so you can't overcrowd them). These
cookies are best eaten within 24 hours of baking; freeze them
for longer storage.
Ingredients:
-
1/2
cup (1 stick) unsalted butter, melted and cooled until just
warm
-
2/3 cup granulated sugar
-
1/2 cup firmly packed light brown sugar
-
1 tsp. vanilla
-
Pinch salt
-
1 egg, graded "large"
-
1 cup all-purpose flour, stirred before measuring
-
1/2 cup unsweetened Dutch process cocoa powder
-
3/4 tsp. baking powder
-
2 tsp. water
-
1 1/4 cups chopped walnuts
Prepare
cookie sheets by lining with aluminum foil, shiny side up (do
not grease). Have ready another, empty cookie sheet to put under
the prepared sheets while the cookies bake. Set all aside.
In
large bowl, combine melted butter, sugars, vanilla, and salt.
With large spoon, beat until well-combined, pressing out any
sugar lumps. Add egg and beat to mix thoroughly. Sift in flour,
cocoa powder, and baking powder. Add water. Stir until all ingredients
are combined (dough will be fairly stiff). Stir in walnuts.
Cover tightly with plastic wrap; allow to stand at room temperature
10 to 15 minutes. Meanwhile, preheat oven to 350'F.
After
standing time, scoop out very well rounded tablespoons of dough.
Roll into moist, shiny balls. Place 12 balls on foil-lined cookie
sheet. Place second, empty cookie sheet under first, then put
both into preheated oven. (Keep remaining cookie dough covered.)
Bake
12 to 13 minutes, switching pan back-to-front about halfway
through baking time. Cookies will spread and lose their raw
look, but centers will remain very soft. Do not overbake. It
is important for the baked cookies to cool 3 to 5 minutes before
they are removed to a cooling rack; if they are moved too soon,
they will fall apart. Continue to shape and bake remaining dough
as directed above, baking each dozen on doubled cookie sheets.
When completely cooled, store airtight.
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