Deep Dark Chocolate Fudge Cookies

This recipe was adapted by Eric Postpischil from page 28 of Death by Chocolate by Marcel Desaulniers.

Notes

Flour: I use cake flour (Pillsbury Softasilk), not all-purpose flour.

Chocolate: I use Callebaut for baking. Most brands may work well.

Recipe

Put butter in mixer bowl to warm. Affix paddle or one balloon whip. Break chocolate into pieces, perhaps ½ oz. (14 g), for easy melting.
Melt chocolate in double boiler and put aside. Sift flour, cocoa, baking soda, and salt. Put aside. Add brown sugar to butter.
Beat on medium 60 seconds.
Scrape bowl and beat on high 30 seconds. Add eggs to batter one at a time while beating on medium and scraping bowl. Add vanilla to batter and beat on medium 30 seconds.
Add melted chocolate to batter and beat on low 10 seconds.
Scrape bowl and beat on medium 30 seconds.
Add flour mixture to batter and beat on low until combined, about 30 seconds.

Drop onto sprayed cookie sheets.

Bake for 15 to 18 minutes at 325 ºF (163 ºC).

Adapted by Eric Postpischil from page 28 of Death by Chocolate by Marcel Desaulniers.