Makes 3 dozen cookies
1 ¼ cups bread flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
¾ cup Dutch processed cocoa powder
1 ½ cups semisweet chocolate, chopped
3 oz. unsweetened chocolate, chopped
6 TBLSP. Unsalted butter, softened
¾ cup granulated sugar
¾ cup light brown sugar (packed)
2 large eggs
7 TBLSP. Sour cream
1 tsp. vanilla extract
1 ½ cups semisweet chocolate chips
Nonstick cooking spray
Preheat oven to 325. Sift together flour, baking powder, baking soda, salt and cocoa powder into a bowl. Whisk the mixture and set it aside.
Melt the semisweet and unsweetened chocolate in a double boiler. Cool to room temperature and set aside.
In the bowl of an electric mixer using the paddle attachment, cream the butter and sugars together on medium speed for approximately 1 to 2 min. or until the mixture becomes somewhat light. On low speed, add the eggs, one at a time, incorporating each one well before adding the next. Stop the machine occasionally and scrape down the sides of the bowl.
With the machine still on low speed, slowly add the cooled melted chocolate and blend well. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the sour cream and vanilla extract, blending well. On low speed, add the flour and cocoa mixture and blend only until combined. Remove the bowl from the electric mixer and, using a rubber spatula or metal spoon, blend in the chocolate chips by hand.
Using a 1 oz. (1/8 cup) ice cream scoop, place scoopfuls of batter onto a sheet pan covered with parchment paper; space each 3 inches apart. With a moistened hand, flatten each cookie slightly. Bake for about 18 minutes. The fudge cookies will be soft, but will firm up as they cool. Allow the cookies to cool on the sheet pan for 5 minutes before removing and placing them on cooling racks.
Courtesy of Gail Sokol - About Professional Baking – The Essentials