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Deep Dark Chocolate Fudge Cookies

These are my favorite chocolate cookies. So rich and fudgey, if you are a chocoholic, this is your new cookie recipe.
Plan Ahead Note: The butter needs to be softened to room temperature.
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Servings: 3 dozen cookies
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups flour
  • ½ cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 8 oz. semisweet chocolate broken into small pieces
  • 4 oz. unsweetened chocolate broken into small pieces
  • 1 ½ cups brown sugar firmly packed
  • ¾ cup unsalted butter softened to room temperature
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 cups semisweet chocolate chips

Method
 

  1. Preheat oven to 350°.
  2. Sift together flour,cocoa, baking soda, and salt into a bowl.  Set aside.             
  3. Heat 1" water in the bottom half of a double boiler and heat over medium heat.
  4. Add semisweet and unsweetened chocolate pieces to top half of double boiler, stirring over low heat until just melted.
  5.  Cool to room temperature.
  6.  In an electric mixer at medium speed, blend brown sugar and butter for 1 minute.  
  7. Scrape down sides of bowl, and beat on high for 30 seconds.  Scrape down the bowl.  
  8. Add eggs one at a time, beating until blended and then scrape down the bowl after each egg.
  9. Add the vanilla extract and beat for 30 seconds.
  10. Add the melted chocolate and beat for 10 seconds.
  11. Scrape down bowl and add sifted flour mixture, beating just until blended.
  12. Stir in chocolate chips.
  13. Drop cookies by rounded spoonfuls on an ungreased cookie sheet.  Bake at 325 degrees for 18 minutes.
  14. Let cool on cookie sheet for 5 minutes and then move to wire rack to cool completely.

Notes

Recipe from Death By Chocolate Cookbook.