*  Exported from  MasterCook  *
 
               ABSOLUTELY DEEP DARK CHOCOLATE FUDGE BISCUITS
 
 Recipe By     : 
 Serving Size  : 36   Preparation Time :0:00
 Categories    : Cookies                          Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    7 1/2   oz           All-purpose flour
    2       oz           Cocoa Powder
    1       t            Baking soda
    1       t            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       t            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 <KNDUSR18@MSMAIL-GATEWAY.
   UNIVERSITY-CENTRAL- EN
  
 
 
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