n Several weeks ago, a reader asked for a soft chocolate cookie with dates recipe. In response, K.K. Andrews of Norwalk has sent in this one she found in "The Christmas Cookie Book," by Judy Knipe and Barbara Marks. "Although it's a long way to that time of year, this seems like a good recipe, as do all the others in the book, and actually a good chocolate
cookie is welcome at any time of year," she writes. We agree.
Old-Fashioned Fudge Cookies
1 12 cups all-purpose flour
1 teaspoon baking soda
14 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup packed dark brown sugar
1 large egg
2 squares unsweetened chocolate, melted
1 teaspoon vanilla extract
12 half cup raisins or chopped dates
12 cup chopped walnuts or pecans
Preheat the oven to 350 degrees. Line cookie sheets with parchment paper or butter them.
On a piece of wax paper, combine the flour, baking soda and salt and set aside. In a large bowl, cream the butter until light with an electric mixer, add the brown sugar and continue beating until the mixture is fluffy. Beat in the egg, then add the melted chocolate and vanilla and beat until well mixed. Fold in the raisins and nuts.
Drop the dough by teaspoonful onto the cookie sheets, leaving 112 inches between cookies, or mold the dough into 1-inch balls. Bake in the middle of the oven for eight to 10 minutes for chewy cookies or about 12 minutes for crisp ones. Transfer to racks to cool completely. Store in airtight containers for up to one week; freeze for up to two months.
Makes 50-55 cookies.