{"id":187,"date":"2013-12-20T15:15:00","date_gmt":"2013-12-20T15:15:00","guid":{"rendered":"http:\/\/homegardenjoy.com\/site\/2013\/12\/foodie-friday-fudge-ecstasy-cookies.html"},"modified":"2025-12-12T15:34:57","modified_gmt":"2025-12-12T20:34:57","slug":"foodie-friday-fudge-ecstasy-cookies","status":"publish","type":"post","link":"https:\/\/homegardenjoy.com\/site\/2013\/12\/foodie-friday-fudge-ecstasy-cookies.html","title":{"rendered":"Recipe for Fudge Ecstasy Cookies"},"content":{"rendered":"\n
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Are you ready to make the ultimate chocolate lover’s Christmas cookie? Fudge Ecstasy gets its incredibly rich chocolate taste from two types of chocolate. This recipe includes dark, unsweetened baker’s chocolate, as well as semi-sweet chocolate morsels.These two types of chocolate, melted together, form the thick chocolate base that makes these cookies fudge ecstasy.<\/p>\n\n\n\n

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Chocolate ingredients.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Ingredients<\/b><\/h3>\n\n\n\n

You will need…<\/b><\/p>\n\n\n\n

2 squares of unsweetened baker’s chocolate
1 bag of semi-sweet chocolate morsels, divided into two cup servings
2 tablespoons of butter (do NOT substitute margarine)
1\/4 cup of flour
1\/4 teaspoon baking powder
2 eggs
2\/3 cup sugar
1 teaspoon vanilla extract
pinch of salt<\/p>\n\n\n\n

Instructions<\/h3>\n\n\n\n

To make…<\/b><\/p>\n\n\n\n

Preheat the oven to 350 degrees and grease cookie sheets with shortening.<\/p>\n\n\n\n

Using a heavy saucepan, melt the squares of unsweetened chocolate. Use the squares, not the rectangles. (4 rectangles = 2 squares on this brand of chocolate).  Melt together the baker’s chocolate, 1 cup of the chocolate morsels, and 2 tablespoons of butter. Stir constantly, or else the chocolate will scorch. Keep the heat low.  Once everything is melted, remove from the heat and let it cool about one minute. Then scrape it into the mixing bowl.<\/p>\n\n\n\n

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Melt the two types of chocolate and butter over low heat.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
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Ready to be added to the mixing bowl.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Begin to beat the mixture on low speed, adding the eggs, vanilla and sugar.  Now move the speed to medium and gradually add flour, baking powder and salt until it is well mixed. Turn off the mixer and remove the beaters. Stir in by hand the remaining cup of chocolate chips.<\/p>\n\n\n\n

Drop the batter by rounded teaspoonfuls onto the cookie sheets, leaving plenty of room between the cookies. They spread out, so watch your spacing. Bake for 8 to 10 minutes and remove promptly. They will look crackled when done. Let cool 1- 2 minutes on wire racks, then remove to plates to cool completely.
This recipe makes 24 to 36 cookies.<\/p>\n\n\n\n

I’d say you can store them in airtight tins for up to a week, but let’s see if they last a week….around here, they barely make it through a few days before the mysterious elves eat them all.<\/p>\n\n\n\n

Merry Christmas!<\/p>\n\n\n\n

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Out of the oven….you can see how they spread out.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
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The final cookies!<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n