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    Recipe for chocolate fudge cookies

    Sheryl Julian for The Boston Globe

    Makes 3 dozen large cookies

    Fixx Chocolates owner Nicole Coady made these cookies when she worked at Finale, the dessert restaurants, as the base for her award-winning whoopie pies. Serve plain or dusted with confectioners’ sugar.

    bars (6 ounces total) top-quality 70 percent bittersweet chocolate, coarsely chopped
    4bars (16 ounces total) top-quality 60 to 68 percent semisweet chocolate, coarsely chopped
    1cup flour
    ½teaspoon baking powder
    ¾teaspoon kosher salt
    6eggs
    cups sugar
    1tablespoon vanilla extract
    Confectioners’ sugar (for sprinkling)

    1. In a heatproof bowl set over a saucepan of barely simmering water, melt the chocolate, stirring often. Remove the bowl from the water and wipe the bottom.

    2. In a another bowl, whisk the flour, baking powder, and salt to blend them.

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    3. In an electric mixer, beat the eggs, sugar, and vanilla until thick and light yellow. Remove the bowl from the mixer stand. With a spatula, slowly blend the melted chocolate into the whipped egg mixture until thoroughly combined. Fold in the flour mixture until well combined.

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    4. Cover the bowl with plastic wrap and refrigerate for 2 hours.

    5. Set the oven at 350 degrees. Line 3 baking sheets with parchment paper.

    6. Using 2 spoons, scoop heaping tablespoons of the batter onto the baking sheets, leaving 2 inches between each.

    7. Bake the cookies for 13 to 15 minutes, or until the tops are just firm when pressed with a fingertip. Let cookies cool on the sheets. Transfer to a rack to cool completely. Sprinkle with confectioners’ sugar if you like. Adapted from Nicole Coady