Food & Drink Magazine

Chocolate Fudgie Wudgies

By Mariealicerayner @MarieRynr
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I hate to do this to you but I must.   This is one of those types of recipes that you are going to wish you had never seen . . .  well, if you are a chocoholic at any rate.   These babies are GORGEOUSLY rich, decadent and totally fudgy wudgy chocolatey!
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They are stogged to the hilt with chocolate  . . .  melted chocolate, milk chocolate chunks, semi sweet chocolate chips  . . . and walnuts.
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They are rich and delicious served slightly warm with a nice cold glass of milk.   Did I tell you these were moreish?   Well, they are . . .
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Once you have sunk your teeth into one, you will be hard pressed not to want to immediately sink your teeth into another one.  In fact . . .  I would be most surprised if you were  found to be sneaking down to the kitchen in the middle of the night . . . just for another little smidgen.
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All I can say is . . .  it's a good thing the recipe only makes 18 cookies.   Anymore and I would be totally lost in oblivion . . .  floating away into nirvana with a ring of chocolate around my lips . . .
sigh . . . do try not to hate me too much.  From my Big Blue Binder of tricks . . .
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*Chocolate Fudgie Wudgies*
Makes 18 large decadent cookies  Printable Recipe 

The perfect cookie for the chocolate loverl.  Soft, chewy and stogged to the hilt with chocolate.
226g of semisweet baking chocolate, chopped (8oz)6 TBS butter2 large free range eggs1 tsp vanilla extract150g of soft light brown sugar (3/4 cup packed)160g of plain flour (1 1/3 cups)1/4 tsp baking powder35g of chopped walnuts (1/3 cup)115g of milk chocolate broken into chunks (4 ounces)170g of semi sweet chocolate chips (1 cup) 
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Place the first amount of chocolate into a bowl along with the butter.  Place over the top of a pan of simmering water without letting the bottom of the bowl touch the water.   Melt, stirring it every so often.  Alternately use the microwave, checking it and stirring it every 30 seconds.
Beat the eggs, vanilla and brown sugar together in a bowl until pale and cream, about five minutes.   The mixture should be thick and slightly frothy.   Stir in the melted chocolate.   Sift together the flour and baking powder.   Stir this into the egg mixture.   Fold in all of the remaining chocolate and the chopped nuts.  Cover and chill for 30 minutes.
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Preheat the oven to 180*C.350*F/ gas mark 4. Line several baking sheets with baking paper.  Using an ice cream scoop, scoop out the chocolate cookie dough, evenly spacing them onto the baking sheets.   Bake in the preheated oven for exactly 16 minutes.  No more no less.   Remove from the oven.   Let sit for a few minutes before removing to a wire rack to cool completely.   Store in an airtight container.

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