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Chocolate Fudge Cookies
Category: Cookies & Candies
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup firmly packed dark brown sugar
1/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 bar (1.5 oz.) Dark Chocolate, melted and cooled
4 bars (1.5 oz. each) Dark Chocolate, coarsely chopped
2 cups whole milk ricotta cheese
1/2 cup confectioners' sugar
1 Tbsp instant coffee granules
1/2 cup chilled heavy cream
1 1/2 Tbsp brandy or coffee liqueur
Make the Cookies Sift together flour, baking soda and salt. Set aside. Beat butter in large bowl until creamy, using an electric mixer at medium speed. Add both sugars and continue beating for 3 minutes or until the mixture is light and fluffy. Add egg and vanilla and beat well. Beat in the melted chocolate. Add flour mixture in two additions, beating at low speed. Stir in chopped chocolate. Chill dough in refrigerator for 15 minutes. Shape the dough into a 12-inch log. Wrap in plastic wrap and chill in refrigerator 2 hours.
Preheat oven to 3500F. Cut log into 24 slices, shaping each into a ball. Place, 2 inches apart, on an ungreased baking sheet. Bake 12 to 14 minutes or until a slight imprint remains when touched lightly with fingertip. Do not overbake or the cookies will dry out. Cool on baking sheets 2 minutes and transfer to a wire rack to cool completely.
Make the Coffee Cream Place ricotta cheese, confectioners' sugar and coffee granules in food processor bowl. Process until blended. Add the cream and brandy and process until smooth. Cover with plastic wrap and refrigerate until well chilled. Assembly Mound Coffee Cream into parfait glasses and garnish with chocolate curls. Serve with Chocolate Fudge Cookies.