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Basic Fudgy Chocolate Cookies-Part 1Recipe : Basic Fudgy Chocolate Cookies-Part 1
Procedure :
2 oz Unsweetened chocolate -squares 1/2 c Butter or margarine 1 c Light brown sugar; firmly -pack 1/2 ts Vanilla extract 1 lg Egg 2 c All-purpose flour 1/2 ts Baking powder 1/4 ts Salt Recipe by: MARY WILSON BWVB02B 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~F. Roll dough out to 1/8 or 1/4-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. Makes 2 to 4 dozen cookies, depending on size. Follow basic recipe above, with the following variation listed herein: 1. COCO-BERRY THUMBPRINTS: After chilling, shape dough into 1-inch balls; with thumb, make indentation in each. Bake 7 to 8 minutes. When cool, sprinkle lightly with confectioners' sugar; fill indentations with raspberry jam (about 1/4 cup). Makes about 4 dozen. ----- |
