---------- Recipe via Meal-Master (tm) v8.05
       Title: Deep Dark Chocolate Fudge Cookies
  Categories: Cookies, Chocolate
       Yield: 36 servings
   1 1/2 c  All-purpose flour
     1/2 c  Nestle unsweetened cocoa
       1 ts Baking soda
       1 ts Salt
       8 oz Semisweet chocolate
            Broken into 1/2-oz pieces
       4 oz Unsweetened chocolate
            Broken into 1/2-oz pieces
   1 1/2 c  Tightly packed light brown
      12 tb Unsalted butter
       3    Eggs
       1 ts Vanilla
      Preheat oven to 325F. Sift together the flour, cocoa,
   baking soda, and salt onto waxed paper. Set aside   Heat 1
   inch of water in the bottom half of a double boiler over
   medium heat.  Place the semisweet and the unsweetened
   chocolate in the top half of the double boiler.  Tightly
   cover the top with film wrap and allow toheat for 12 to 15
   minutes.  Remove form heat and stir until smooth.  Keep at
   room temperature until needed.
      Place the 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 bowl.  Add the eggs,
   one at a time, while beating on medium and stopping to
   scrape down bowl after incorporating each addition.  Add
   the vanilla and beat on medium for 30 seconds.  Add the
   melted chocolate and beat on low for 10seconds.  Scrape
   down bowl and beat an additional 30 seconds.  Add the
   sifted flour, cocoa, and baking soda and beat on low until
   thoroughly combined, about 20 to 30 seconds.  Remove the
   bowl from the mixer and mixthoroughly with a rubber spatula.
      Portion 6 to 8 cookies per baking sheet by dropping 2
   level tbsp. of batter per cookie onto each of 2 non-stick
   baking sheets.  Place the cookies on the top and middle
   shelves of the preheated oven and bake for 18 to 22minutes,
   rotating sheets from top to bottom about halfway through
   the baking time.  Allow the cookies to cool for 5 to 6
   minutes on the baking sheets.  Transfer the cookies to a
   cooling rack to thoroughly cool before storing in a sealed
   plastic container.  Repeat the procedure until all the
   cookies have been baked.  (Makes 3 to 3 1/2 dozen cookie.)