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Fudge Chunkies

"As a pastry chef, I actually have attempted limitless recipes for chocolate cookies. I have not determined every other cookie this is higher than this. They may be made without the usage of a mixer. No need to workout strength of mind - revel in them with reckless abandon!"

Ingredients :

half cup semisweet chocolate chips
five tablespoons unsalted butter
1 egg
1 teaspoon vanilla extract
1/three cup white sugar
1/4 cup all-motive flour
1/2 teaspoon baking powder
2 tablespoons unsweetened cocoa powder, preferably Dutch-system
1 pinch salt
1/three cup chopped walnuts
1/three cup semisweet chocolate chips
1/three cup raisins

Instructions :

Prep : 15M	Cook : 16M	Ready in : 1H30M

In a microwave-secure bowl, combine half of cup of chocolate chips and butter. Heat for 1 minute at full energy, stir after which keep to warmth at 20 2nd durations, stirring between each until chocolate has melted. Set aside to cool slightly.
In a separate bowl, whisk together the egg, vanilla and sugar swiftly until thick and faded, this can take a couple of minutes. Stir inside the chocolate aggregate. Combine the flour, baking powder, cocoa powder and salt; whisk into the batter simply until blended. Fold within the nuts, remaining chocolate chips and raisins. Cover and relax dough for 1 hour.
Preheat the oven to 325 ranges F (a hundred seventy five degrees C). Line baking sheets with parchment paper or grease gently. Scoop out heaping tablespoonfuls of dough and roll them into balls. Place them 2 inches apart on the baking sheets and flatten barely.
Bake in the preheated oven till barely puffed and just set, thirteen to fifteen minutes. Set the baking sheet on a cooling rack to cool. Cookies will firm up as they cool.

Notes :

Reynolds® parchment may be used for simpler cleanup/elimination from the pan.

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