I love simple, easy and relaxing Sundays- we sit at the table, talk, laugh, munch, fight who is going to get the last bite and all the usual stuff that family can do around the dining room table.

My family is on the sweet tooth side, so we always have something to satisfy those cravings, even if it’s bread with honey we are still happy.

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What my kiddos didn’t know, that I made the night before soft dough for these yummy, chewy, thick fudge cookies. Most of the time while they are sleeping, I finish up my nightly routine and head over to the kitchen to cook, or to prep food for the next day.

That is the only time when I can focus, relax and at the same time develop the recipe or in this matter make a tweak or two on the original one. You all know that I am not a baker, like a sweet kind of baker.

However, I can make decent cookies or a simple dessert in 10 minutes-and no, taking a spoonful of Nutella is not a dessert, although I found it very satisfying many, many times in the wee hours.

Like I said I made just a few tweaks to the original recipe from Joy of Baking. I adore Stephanie’s website and videos. She inspires me at least to try to make some baked goodies.

I love the most is the explanation that she gives in her videos. I will leave the link on the bottom so you guys can check it out.

Anyhow, my friends, these were a HIT! 3 out of 4 kids loved the cookies. My oldest son loves thin, crunchy cookies. I don’t blame him because I assume that many love that crunch in the cookies.

I must admit that sometimes I do love the soft texture and little bigger bite. He tried these but wasn’t into them.

I made two batches and in the first one I didn’t add instant coffee, but I loved the idea. Coffee lover over here, so the second one was with just a little aroma of coffee. Which was fantastic with a cup of homemade latte that I had yesterday afternoon.

Also, it took a little practice to make them perfect, but to be frank with you, I loved the homemade look, with all the cracks on top of, the cookies, and they were glossy.

They are just perfect if you love thick, full of chocolate cookies, although I would say that you could make them a bit thinner, maybe I went overboard with the thickness.

These are a cross between cookies and cake, so they should be just a little thicker in general. You can pull three dozen but if you want them thick then you will end up with just a little less.

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Chocolate Fudge Cookies

Slightly adapted from Joy of Baking 

Makes 3 dozen cookies, depending on the size of the cookies. 

Course Dessert, Snack

Cuisine American

Keyword sweet, snack, dessert

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 cup unsalted butter at room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 large eggs
• 2 cups all-purpose flour
• 1 cup cocoa powder
• 1 teaspoon Salt
• 1-2 teaspoon Baking powder
• 1 1/2 cups Chopped Nuts (walnuts, pecans)
• 6 ounces Chocolate chips or similar

Instructions

1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

2. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, granulated sugar, and brown sugar until fully combined. Add the eggs and mix to combine. Add the flour, cocoa powder, baking powder, salt and mix. Add the pecans and both chocolate chips; mix until just combined.

3. Drop heaping tablespoons of dough onto the baking sheets. Bake, rotating the sheets once halfway through until the cookies are set about 12 minutes. Transfer to a rack to cool. Repeat with the remaining dough.

Recipe Notes

I am not an expert, but as I learned these are little different than your average cookie, thicker, more chewy but soft like cake.

What could go wrong if the cracks do not show at all?

• The oven isn’t hot enough. (it needs to set the top before the middle’s fully risen)
• Not enough leavening (it needs to be strong enough to crack the top once it’s set)
• Using a single-acting baking powder (double acting gives extra rise when it gets heated)
• Not creaming the fat long enough (creaming cuts little air pockets into the fat, which means the leavening has to do less work)
• Making too thin of cookies (you need enough mass in the middle so it finishes cooking after the top’s set).
• Mixing the dough too much (you don’t want to develop gluten; it needs to be tender enough to crack easily)

All-American classic pie; filled with delicious apple slices, tossed with sugar, cinnamon and fragrant spices for a touch of sweetness in every bite.

Old fashioned apple pie is probably the most loved fruit pie in my house. Oh, we do love tarts and galettes of any kind, but apple pie is special.

We just celebrate almost every occasion with pie. Ever since I was little I have always loved it.

Just one fact about my family, two of my boys never wanted birthday cakes. Nope! All they wanted was apple pie and ice cream. That was their jam. I think that will stick with them for the rest of their life.

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Nonetheless, apple pie is perfect over holidays, and after Sunday supper. It heals the soul when you feel down and blue. It is pretty much a perfect treat all year round if you ask me. HA! That is my humble opinion. What do you think?

Add a scoop or perhaps two of homestyle vanilla ice cream and a dash of cinnamon. Oh, yes, I am always on a cloud nine when I got to taste that delicious goodness. Nothing else matters when you have a bite of warm apple pie swimming in almost melted ice cream that cools a bit every single bite.

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To be honest with you guys, my mouth is watering just by writing about it even though I just had it the other day.

What is your favorite pie?

I hope you guys like my old fashioned apple pie. Oh, we do love tarts and galettes of any kind, but apple pie is special.

If you make this one or other recipe from my blog please tag me on Instagram. @sandraseasycooking

Happy Baking!!!

Yield: 8 Servings

Old Fashioned Apple Pie

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All-American classic pie; filled with delicious apple slices, tossed with sugar, cinnamon and fragrant spices for a touch of sweetness in every bite.

Prep Time 15 minutes

Cook Time 45 minutes

Refrigerate Dough 1 hour

Total Time 2 hours

Ingredients

PIE CRUST

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablesppons sugar
• 1 cup unsalted Butter, chilled
• 1/4 cup 60 ml ICE water

APPLE FILLING

• 1 pound apples peeled, cored, and sliced 1/4 inch thick
• 1/2 cup Brown Sugar
• 1 tablespoon Lemon juice
• 1/2 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Nutmeg
• 1 teaspoon Allspice
• 1⁄2 teaspoon ground cloves
• 2 teaspoon Unsalted Butter
• 1 1 ⁄2  tablespoon cornstarch

Instructions

DOUGH PREP:

1. In a large bowl, place the all-purpose flour, salt, and sugar and with a fork mix until combined. Add butter, stir, then pour water slowly and mix until you form a bowl. Slightly work on the dough until it is completely formed.

2. Dust the work surface with flour and put the dough on the flour.

3. With your hands, knead the dough. The dough is ready once it is held in one place (if you pinch it, the dough will still hold the shape).

4. Divide the dough in half and flatten each half into disks,  and cover with plastic wrap. Refrigerate for about 45 minutes.

5. Take the dough from the fridge and one part put on an already floured work area.

6. Fold the dough in half and transfer to a 9 inch circled pan.

7. Cover with plastic wrap and place it back in the fridge.

8. Then take the other part of the dough and roll it out to about 12 inches.

9. Best if you place it on the parchment paper and then back to the fridge until ready to be used.

   APPLE PIE PREP:

   1. Peel all the apples and cut into 1/2 in thick slices.

   2. In a large bowl, put sliced apples and all other ingredients.

   3. Mix with your hands to combine everything together, cover and let it sit at the room temperature for the next 30 minutes or more.  This means that the juices will come down and you can now drain the apples and separate juice from the apple mixture after 30 minutes.

   4. Put the juice in a microwave-safe dish/or in the saucepan and heat for 3 minutes in the microwave or on a low heat in a saucepan for maybe 10 minutes until the juice reduces and becomes a thick sauce.

   5. Meanwhile, take the rolled dough out of the fridge to get a bit warm and it will be easier to work with warmer dough.

   6. Now pour the thick sauce over the apples and stir.

   7. Fill the dough with apples, pack them nicely and keep from the edges.

   8. Cover with 12 inches rolled dough and with a finger shape the dough edges to get it sealed bit also to make it more appealing.

   9. Cut the middle of the pie one line or 4 all around to let the steam out while baking.

   10. Preheat the oven to 375F and bake the pie for about 50 to 60 minutes or until the pie is golden brown.

   11. To prevent excessive browning join 2-inch wide strips of foil together lengthwise to encircle pie. Bend edges of foil loosely over pie crust edge.

   12. Pie may be served warm or cool after 2 hours and serve with ice-cream.

Notes

You may add cranberries, it gives you wonderful warm aroma especially during the holiday season.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 441Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 64mgSodium: 274mgCarbohydrates: 52gNet Carbohydrates: 0gFiber: 3gSugar: 18gSugar Alcohols: 0gProtein: 5g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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