"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Fudge Cookies Recipe

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This recipe for Chocolate Fudge Cookies, by , is from The Sgambati Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Athina Sgambati
Added: Sunday, October 26, 2008


1 lb. semisweet chocolate,
chopped (see Note)
6 tbsp. unsalted butter
4 eggs
1 1/3 cups sugar
3/4 cup flour
1/2 tsp. baking powder
1/4 salt
1 cup chocolate chips
1/2 cup chopped walnuts

Preheat oven to 350. Line 2 or 3 cookie sheets with parchment paper.
In the top of a double boiler, combine semisweet chocolate and butter, and melt. (Or use a heat-proof bowl set over a pot of simmering water so that the bottom of the bowl does not touch the water.) Set aside and allow to cool to room temperature.
In a mixing bowl, combine eggs and sugar, and beat with an electric mixer or whisk until thick and pale. Add melted chocolate-butter mixture and combine well. Add flour, baking powder and salt, and mix until incorporated. Fold in chocolate chips and walnuts.
Drop the batter by the heaping tablespoonful onto the parchment-lined cookie sheets, spacing them about 2 inches apart. Bake until cookies are puffed and their surface crakes, about 10 minutes.
NOTE: Use the best quality semisweet chocolate you can find.
Makes: 3 dozen cookies

Number Of Servings:
Number Of Servings:
Makes 3 dozen cookies




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