I know I promised some recipes for traditional Italian Easter desserts; I’ll be working on those over the weekend and next week.  In the meantime, I’m going to be adding some recipes for some of the cookies I made for the Happy Hour for Parkinson’s on Tuesday.  Big heartfelt thank you again to Chris Bro and Next Music for being such wonderful, gracious hosts and to all those who donated and came out and had a great night with us!

First up, a very easy recipe for a cookie that will drive your favorite chocolate-lover crazy!  You have to give these a try!

Fudge Ecstasies

2 cups of semisweet chocolate chips

2 oz unsweetened chocolate, chopped

2 tbsp unsalted butter

2 eggs

2/3 cup sugar

1/4 cup all-purpose flour

1 tsp vanilla

1/4 tsp baking powder

1 cup chopped walnuts (optional)

Preheat oven to 35o degrees.  In a small saucepan, heat 1 cup of the semisweet chocolate chips, the chopped 2 oz of unsweetened chocolate and the butter over low heat.

Butter, semisweet and unsweetened chocolate
Melted and smooth

Transfer melted chocolate mixture to a medium-sized mixing bowl.  Add eggs, sugar, flour, vanilla and baking powder and stir with wooden spoon until all combined.

Add ingredients to melted chocolate

Stir in the remaining cup of semisweet chocolate chips and 1 cup of chopped walnuts.

Add walnuts and chocolate chips

Drop dough by rounded teaspoon onto a baking sheet lined with parchment paper.  Space the cookies about 2″ apart.  Bake for about 8-10 minutes;  cookies should be firm and tops should look crackled.  Move the tray to a wire rack and let the cookies sit for a minute or two.  Then move the cookies to a wire rack to finish cooling.

Baked cookies

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