Biscuit ou brownie?

Ever asked yourself the most troubling dessert question? If you had to live off of one kind of dessert, which would it be?

If you could only choose one and enjoy any variety from that one choice, would you choose from an endless variety of cake, brownies or cookies? You'd expect someone like me to come up with a cake filled with pieces of brownies in it topped with cookies ofcourse, and I must admit I've thought of it, but unlike some, never never quite got around to making it.

But the thing is, I change my mind all the time. If you give me a piece of that heavenly brownie, (I promise i'll post about it soon) I'll swear to live by it forever, but if you feed me a chewy chocolate cookie warm from the oven, I won't stop until there aren't any left.

But one thing is guaranteed no matter what dessert choices I make, I'll be needing a cold glass of milk. And as the saying here goes: Un verre de lait c'est bon, mais deux c'est mieux! 

Chocolate Fudge Cookies
Adapted from Essentials Chocolate
  • 1 1/2 cup semi-sweet chocolate, chopped
  • 1/2 cup butter, room temperature
  • 1 cup dark brown sugar (I usually only have light brown sugar and it always tastes devine)
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 1/4 cup all purpose white flour
  • 1/2 tsp baking powder
  • Pinch of salt
  • 3/4 cup white chocolated, for decoration
  1. Preheat oven to 300'F, line 2 baking sheets.
  2. Melt the chocolate in a bain-marie, set aside to cool completely.
  3. In a large bowl, beat butter and sugar until light and fluffy. One at a time, beat in the eggs and the vanilla, until thoroughly combined. With a wooden spoon or a spatula, incorporate the melted chocolate until properly blended. 
  4. In a small bowl, combine and sift/whisk the dry ingredients. Gently fold into the chocolate mixture.
  5. Roll tablespoon full of dough into balls and set 2 inches apart on the cookie sheets. Bake for 18 minutes, rotating your cookie sheet once halfway through. Cool the cookies on the sheet for a couple of minutes and transfer to a cooling rack well stacked one next to the other. I suggest lining the cooling rack with a piece of parchment or foil for the upcoming step.
  6. Melt white chocolate until silky smooth. Using a fork, drizzle melted chocolate onto the cookies atop the cooling rack until you consider them well decorated.Then take a fresh strawberry from the fridge, rinse it out, and swipe it across the bowl of sticky melted white chocolate. Devour away!
These make great gifts wrapped in cellophane plastic lined with a tissue paper tied with a curled ribbon. Or even in a small box lined with colored paper. To make these cookies special, tint your white chocolate with colors! And to go beyond anyone's expectations, place a chocolate chip inside each cookie when rolling the dough into a ball! And to make it extra special, take a chocolate covered hazelnut to roll inside the cookie!

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