*  Exported from  MasterCook Mac  *
               Absolutely Deep Dark Chocolate Fudge Biscuits
 Serving Size  : 36   Preparation Time :0:00
 Categories    : Cookies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    7 1/2  Ozs           Plain Flour
    2      Ozs           Cocoa Powder
    1      Teaspoon      Bicarbonate Of Soda
    1      Teaspoon      Salt
    8      Ozs           Plain Chocolate  -- broken in 16 pcs
    4      Ozs           Unsweetened Chocolate  -- broken in 8 pcs
   12      Ozs           Light Brown Sugar
    6      Ozs           Unsalted Butter
    3                    Eggs
    1      Teaspoon      Vanilla Essence
    1 1/2  Lbs           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”
                    - - - - - - - - - - - - - - - - - -