Chocolate Fudge Cookies

I found this recipes at Joy of Baking website. Jadi kepengen makan cookies coklat pdhl kemaren baru bikin macarons (upssss), kebetulan bahannya ada semua, yang ga ada digantiin dengan bahan yang ada di rumah aja. Misalnya : almond punyanya almond slice, vanilla punyanya vanilla powder, white choco chips ga punya digantiin pake white compound yang dipotong kecil-kecil..... taraaaaaaaaaa jadilah cookies ini, uenakkkkk tenan rek!
Try it yourself, you'll be crave for it.


Chocolate Fudge Cookies
Original Source : Joy Of Baking

Ingredients :

• 115 grams almond
• 55 grams cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon instant instant coffee powder
• 450 grams bittersweet or semisweet chocolate, coarsely chopped
• 57 grams unsalted butter, cut into small chunks
• 350 grams granulated white sugar
• 4 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 170 grams semisweet dark chocolate chips
• 170 grams white chocolate chips

Directions :

1. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Place the pecans on a baking sheet and bake for 8-10 minutes, or until lightly brown and fragrant. Let nuts cool and then chop coarsely. 
2. Sift or whisk together the flour, baking powder, salt, and espresso powder.  
3. Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth.  Remove from heat and set aside to cool to room temperature.
4. In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs until pale yellow and thick, about 5 minutes. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the melted chocolate mixture and vanilla extract.  Fold in the dry ingredients to the chocolate batter and mix only until incorporated. Stir in the chocolate chips and nuts. Cover with plastic wrap and refrigerate the batter until firm, about 30 minutes (or overnight).
5. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.  Line two baking sheets with parchment paper.  
6. Drop batter by 1/4 cupfuls (60 ml) onto prepared cookie sheets, spacing evenly. With moist fingers, press batter to form 3 1/2 to 4 inch (9 - 10 cm) rounds.  Bake cookies about 12 - 14 minutes or until the tops of the cookies become dry and cracked, but are still shiny. Do not over bake.
7. Remove from oven and place baking pan on a wire rack to cool.  When cookies are firm, remove from baking pan and let completely cool on rack.