Absolutely Deep Dark Chocolate Fudge Biscuits

Title:
Absolutely Deep Dark Chocolate Fudge Biscuits

Yield:
36 Servings

Categories:
Cookies,
Chocolate,
Low-Fat




Ingredients:





 7 1/2 oz All-purpose flour


     2 oz Cocoa Powder


     1 ts Baking soda


     1 ts Salt


     8 oz Chocolate -- broken in 16


          Pcs


     4 oz Unsweetened Chocolate --


          Broken in 8 pcs


    12 oz Light Brown Sugar


     6 oz Unsalted Butter


     3    Eggs


     1 ts Vanilla


 1 1/2 lb Chocolate Chips






 [Note: Instead of the unsweetened chocolate, I just used an extra 4ozs of


 plain chocolate, and got perfect results. I think as long as you're using


 *really* good plain chocolate, say at least 55% cocoa solids, it doesn't


 really matter!]


 


 Preheat the oven to 325F / 170C / Gas 3.


 


 Sift together the flour, cocoa powder, bicarbonate of soda, and salt. Set


 aside.


 


 Heat 1 inch of water in the bottom half of a double boiler over medium


 heat. Place the plain and the unsweetened chocolates in the top half of the


 double boiler. Tightly cover the top with cling film and allow to heat for


 12 to 15 minutes. Remove from the heat and stir until smooth. Keep at room


 temperature until needed.


 


 Place the soft light brown sugar and butter in the bowl of an electric


 mixer fitted with a paddle. Beat on medium for 1 minute. Scrape down the


 bowl and beat on high for an additional 30 seconds. Scrape down the bowl.


 Add the eggs, one at a time, while beating on medium, and stopping to


 scrape down the bowl after incorporating each addition. Add the vanilla


 essence and beat on medium for 30 seconds. Add the melted chocolate and


 beat on low for 10 seconds more. Scrape down the bowl and beat for an


 additional 30 seconds. Add the sifted flour, cocoa powder, bicarbonate of


 soda, and salt, and the chocolate chips, and beat on low until thoroughly


 combined - about 20 to 30 seconds. Remove the bowl from the mixer and mix


 thoroughly with a rubber spatula.


 


 Portion 6 to 8 biscuits per baking sheet by dropping 2 level tablespoons of


 batter per biscuit onto each of 2 non-stick baking sheets. Place the


 biscuits on the top and middle shelves of the preheated oven and bake for


 18 to 22 minutes, rotating the sheets from top to bottom about halfway


 through the baking time. Allow the biscuits to cool for 5 to 6 minutes on


 the baking sheets. Transfer the biscuits to a cooling rack to thoroughly


 cool before storing in a sealed plastic container. Repeat this


 


 procedure until all the biscuits have been baked.


 


 Makes 3 to 3.  5 dozen biscuits


 


 >From Marcel Desaulniers' "Death By Chocolate"


 


 Recipe By: Paul Vincent