Basic Fudgy Chocolate Cookies
Yield
2 servingsPrep
45 minCook
10 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ounces |
unsweetened chocolate
squares |
|
| ½ | cup |
butter
or margarine |
|
| 1 | cup |
brown sugar
light, firmly packed |
*
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
unsweetened chocolate
squares |
|
| 118 | ml |
butter
or margarine |
|
| 237 | ml |
brown sugar
light, firmly packed |
*
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
Directions
In small heavy saucepan over very low heat, stir chocolate until melted and smooth.
Remove from heat; cool.
In large bowl with electric mixer at medium speed, beat butter, sugar and vanilla until light and fluffy; beat egg in well; beat in melted chocolate.
In small bowl combine flour, baking powder and salt; with mixer at low speed, beat into butter chocolate mixture to blend well.
Flatten dough to disk shape; refrigerate, wrapped in plastic, 30 minutes.
Work with one-fourth dough at a time; keep reminder refrigerated.
Heat oven to 350℉ (180℃).
Roll dough out to ⅛ or ¼ inch thickness on lightly floured surface and cut into desired shapes; or, mold into shapes.
Place on ungreased cookie sheets, spacing about 1 inch apart; bake 6 to 10 minutes, depending on thickness of dough, until dry to touch.
Cool on wire racks.
Store in airtight containers.
