A brownie by any other name…

Love brownies. Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate nirvana” flavor.

Sometimes can’t deal with the bake, wait to cool, cutting into squares messiness and fuss of brownies. Want something I can enjoy within 5 minutes of its exit from the oven. Something I can put on a plate and take with me – fast. Want Fudge Drops.

Every time I make these cookies (which, truth be told, is quite often), I think of a former colleague, Ana, who left King Arthur last year in order to be a full-time mom to her 2-year-old twins. Ana was our resident chocolate “apprecianado.” She could smell a brownie baking from three offices away; if something made with chocolate appeared in the taste-test area, Ana was invariably the first to know, to taste, to comment, and to come back for more.

The test kitchen bakers loved Ana. She was absolutely reliable in her reaction to anything chocolate: rolling eyes, a happy sigh, a comment to the effect that it was probably the BEST thing she’d ever tasted—just the over-the-top reaction a test baker loves.

Ana still visits occasionally, 2-year-olds in tow.

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And when she does, she’ll invariably nose out any chocolate, and treat us to her classic reaction: “Perfect! LOVE it!” Thanks, Ana.

These cookies are basically brownies: flat, round, 2 ½” brownies. So if you enjoy sinfully, dark & fudgy brownies, you’ll love Fudge Drops.

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First task: Combine the chocolate and butter. Since these cookies are heavily reliant on chocolate for their flavor, I like to use a good quality dark chocolate: Merckens.

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Melt in the microwave till softened…

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…then stir till smooth.

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Stir the chocolate into eggs and sugar, which you’ve beaten together.

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Add the remaining ingredients–including chocolate chips, for an over-the-top chocolate experience. You’ll have a very soft batter, too liquid to scoop into cookies.

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Refrigerate the batter for an hour; it’ll stiffen up nicely.

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Use a tablespoon cookie scoop, dipped in cold water between scoops, to plop dough onto a parchment-lined baking sheet.

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Bake the cookies for 11 to 12 minutes; notice they’re starting to crack across the top surface here. That means they’re almost done.

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And there you have it: fudge drops without chocolate chips. Note how beautiful and smooth they look.

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Here they are with chips, which add a certain lumpy quality to the cookies’ appearance. But if you value substance over style, go for it!

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Note the interior texture: the cookies should be baked all the way through, but very moist. The pockets of melted chocolate you see here are chips.

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Serve warm (not hot; they’re too delicate). Or at room temperature. Ana approves of them either way.

Hey, take a look at these neat Christmas Fudge Drops. Just roll balls of unbaked (chilled) dough in Swedish Pearl Sugar, bake, and use mini cutters to cut out the centers. Festive, huh?

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Read, rate, and review (please!)  our recipe for Fudge Drops.

Buy vs. Bake

BUY: Supermarket bakery 6-pack double chocolate chip cookies, 10 ounces: $4.29 for six 1 5/8-ounce cookies: 43¢/ounce

BAKE: Homemade Fudge Drops with chocolate chips (ingredients cost): $4.97 for thirty 1-ounce cookies: 17¢/ounce

PJ Hamel
About

PJ Hamel was born in Wisconsin, grew up in New England, and graduated from Brown University. She was a journalist in Massachusetts and Maine before joining the King Arthur Flour Company in 1990, where she's been ever since. Author or co-author of three King Arthur ...

comments

  1. Karen

    Well, I woke up this morning needing to bake a chocolate cookie to bring to work tomorrow, and lo and behold, I received an e-mail from KAF with this very recipe in it! Perfect! I’ll let you know how they turn out! Thanks KAF, as always, for saving the day!

    Reply
  2. deb

    ohhh yumm, now your’e talking my language, heee.
    I definately want to make these tomarrow, but I have no expresso powder, cannot find it anywhere in these parts for some reason. I wont be making another KA order for 2 more weeks, have one on the way now, so what do I subsitute with? Or do I leave out?
    Thanks again for a wonderful recipe

    Reply
  3. PJ Hamel , post author

    Deb, the espresso powder is there for flavor. You can totally leave it out – won’t hurt the structure of the cookies. It DOES enhance the chocolate flavor; next time you place an order, try some – you won’t be disappointed!

    Reply
  4. Jim In Holland

    My brownies just don’t get that nice sheen and cracked top – what part of the recipe is responsible for this behaviour?

    And I’d really love my Bakers’ Edge brownie pan…if I could buy them in Europe… (hint hint!!)

    Reply
  5. TracyT

    I’ve tasted A LOT of cookies that PJ has made (as a KAF emploee-owner it’s part of my job ;)) but these are truly my favorite!

    Reply
  6. Marj

    Yum! This will be good to bring to the office instead of the baking in the pan. Thanks for great idea!

    Reply
  7. PJ Hamel , post author

    Hi, Jim: The sheen comes from the mixture of heated chocolate/butter and sugar. Some of the sugar is dissolved by the heat, and it rises to the surface of the cookies where it forms a glossy coating. As for the cracks – I don’t know. does anyone out there know why these cookies (like chocolate crinkles) get cracks in the top? Has to be something to do with how moist they are, and the steam escaping, I imagine… AND – yes, we can ship you a Baker’s Edge brownie pan, wherever you are in the world – no problem!

    Reply
  8. elianna

    WOW! They look incredible. Can’t wait to try them. :) The only thing i hate about brownies is how messy they can be-these look a whole lot more portable…
    Thanks! This is the most incredible blog!!!

    Reply
  9. Jasmine

    I made these yesterday but while they tasted good, I used a 70% dark chocolate for the cookies, they didn’t have that nice crackly top. I was hugely disappointed as I was so hoping they would look like the ones in the pics. I tried upping the temp in my oven and baked them a little longer but they looked the same and got a little overbaked instead. So sad!

    Reply
  10. PJ Hamel , post author

    Jasmine, were they shiny, but not cracked? Was the chocolate-butter still nice and hot when you combined it with the sugar (which is what will make a shiny top)? Could be you used a bit too much flour… did you use King Arthur all-purpose flour, and did you fluff it up, sprinkle it into your measuring cup, and sweep off the excess? (NO scooping into the canister, please!) Too much flour = too dry a dough = too dense a cookie for steam to escape/cracks to form… And although dark chocolate is more acidic than semisweet, I don’t think that was the issue. Hope you try them again-

    Reply
  11. Ana

    I am the gal mentioned in the blog, and of course I feel the need to pipe in here… These cookies ARE amazing and they DO combine the best of a cookie and a brownie in the very same baked good. They appeal to me for a few reasons. One is that I really dig the chocolate/coffee flavor combo, another is because they are so gooey and chocolate-y delicious when just out of the oven. Let’s also not overlook how easy these are to put together. In a pinch, I’ve added instant coffee in place of the espresso powder, though I do prefer them with the actual espresso powder. These are definitely the cookie that you bring to a gathering and everyone loves/gobbles and asks you for the recipe. I heartily recommend them, and that’s coming from a self-proclaimed chocolate connoisseur. (Despite what PJ says, I don’t go for just ANYthing chocolate – it’s just that in my 10 1/2 years experience, the King Arthur test kitchen rarely, if ever, produced anything less than outstanding!)

    Reply
  12. Anjanette

    I had to make these after seeing the practically pornographic pictures of the end result, and I am happy to report that the batch I made look exactly like the pictures, and they also tasted awesome. I’m so happy! I will definitely make these again. Thank you for this recipe.

    I did notice that my second and third pans of cookies were decreasingly crackled on top; the cookies on the third pan had practically no crackles, while the first pan was a crackle party. Could this be because I kept my scoop in a cup of hot water between scoops? I didn’t do that to the scoop for the first pan, but I did for the second and third. I guess I answered my own question, but do you know why the hot water would do that?

    Reply
  13. PJ Hamel , post author

    Anjanette, a couple of things – Maybe the oven was just slightly cooled down by the third batch, due to the opening and losing of the door, and that made the difference. Or maybe it was the “bottom of the bowl syndrome” – you know how the cookie dough scraped from the bottom of the bowl never quite behaves like the rest of the dough? I think it’s because it’s not really ALL of the dough – it’s the part that didn’t get totally incorporated, so there’s stuff missing… That’s my story and I’m sticking with it!

    Reply
  14. Sue E. Conrad

    Oh joy, oh bliss!!!! These cookies seem to be the best of both worlds!!! As for espresso powder, I think Medaglia D’Oro is one that Deb might look for. Hope this helps. At any rate, I’ll be downloading this recipe and adding it to my cookie collection!! Just one more super-delicious treat from the KAF folks!

    Reply
  15. Jasmine

    Hi PJ,

    Thanks for responding. Yes they were shiny but not crackled, and I did allow the chocolate butter mix to cool down a little before adding it in. I should try not letting it cool down then. I live in Singapore, as I can’t get KA flour here but I did use a nice unbleached European flour and was measuring with a digital scale instead of the cups. Will give it a go again and will keep you posted if I get a positive outcome this time

    Thanks!

    Reply
  16. Penny

    Yummmmmmm! I made a half batch of these. (There are 2 of us in the family and we only really love fresh cookies). I will absolutely make them again. They are like the very best of brownies without the part at the end of the batch! Thank you once again! This is the best blog on line!

    Reply
  17. PJ Hamel , post author

    Casey, if you can REALLY fine-grind it so it’s not gritty, absolutely. You don’t want even a hint of grittiness – needs to be a fine powder.

    Reply
  18. Joyce

    Hi PJ:
    I made the cookies, but did not have the expresso. I can’t get it in this neck of the woods. I uses instant dark roast coffee instead. The cookies came out great. The cracks come from the moisture in the batter.
    Joyce

    Reply
  19. elianna

    Hi-
    Kind of a dumb question but do you have any idea why mine TASTED great & were soft & chewy-but a couple pans spread out so thin…The first pan I used was just an old thin cookie sheet, they puffed up really nice. But my beautiful new airbake pan…well, the cookies were SO spread out i couldn’t even get them off the pan in one piece.
    Help! :) Thanks too for telling us to put the chocolate in nice & hot-you should add that to the recipe itself.

    Reply
  20. PJ Hamel , post author

    Elianna, I’ll bet your batter wasn’t thoroughly mixed. As you go along, the closer you get to the bottom of the bowl, the less mixed it is, the less flour it usually has, and the more the cookies will spread. I think that’s what happened – not using a different pan. Always take a flexible bowl scraper and scraped the bowl completely clean, then mix for another 30 seconds or so. This ensures that all of the batter is thoroughly mixed.

    Reply
  21. elianna

    THANK YOU! I can’t wait to try these again! I should tell you that for YEARS I would call my grandfather with any baking questions. He’s been gone for 3 years now. But in a way, this blog is filling his place! Thanks SO much…

    Reply
  22. Natalie

    I just discovered this blog — thanks to a fellow food blogger who wrote about these cookies the other day! I tried them out and they are DIVINE! I might add just a little more flour the next time because the edges of the cookies were flat instead of rounded. Besides that, they were great. I even made ice cream sandwiches out of them. They freeze extremely well and stay chewy when you eat them right out of the freezer!

    Reply
  23. Ann

    Well, I couldn’t resist these; made them the same day I got the email about them. To save my hips I banished half of them to work with my husband to spread among his co-workers. None survived.

    The recipe worked perfectly, but after one hour in the fridge, the dough was stiff but very sticky; it was quite hard to handle trying to drop (with lots of finger action!) the dough from a round measuring tablespoon (maybe I used have used a soup spoon?). From the first scoop the dough peaked up like meringue after I finally got it out of the spoon, and when I attempted to smooth the tops, it stuck to my finger tip and pulled up even higher.

    Would wetting my fingers help or make more of a mess? How ’bout a dab of oil on the spoon and my finger?

    Or — I guess I should break down and buy those cookie scoops you keep mentioning. . . but I’m not a real cookie baking fan so they wouldn’t get much exercise.

    And a comment about the chocolate itself. I usually use Hershey’s Special Dark chips, but recently I had purchased some of your Barry Callebaut semi-sweet chips so I used them in this recipe. That chocolate has a more floral taste and fragrance than any chocolate I have ever used before. I think that next time I make these cookies I’ll switch to Sharffen Berger semi-sweet, which does not have this floral undertone.

    Amazing the difference in chocolate flavours!

    Hi Ann,

    Yes, definitely wet your fingers and your scoop/spoon. It will make working with the dough easier.

    Happy Baking!

    MaryJane with the Baker’s Hotline @ King Arthur Flour

    Reply
  24. Denise

    Oh my gosh, I am checking my pantry as we speak to make sure I have the ingredients to make this. Brownies and cookies are my favorites and these just look perfect!!

    I just wanted to add how much I LOVE your company and this blog! I rave to anyone I know about KA flour and the catalog. I read the catalog cover to cover like a magazine and I look forward to reading this blog. I have learned so much from it and love hearing the successes, failures and comments from other bakers. It has really inspired me to bake more and try out these recipes.

    Lastly, I want to thank you and everyone at KA for being so friendly and down to earth. You truly make it feel like I’m shopping and conversing with old friends!

    Reply
  25. Nel

    Hi,

    This recipe appeared just when I was thinking about what to bake for a group of great guys, one of whom is leaving. I wanted a sweet send-off with something unforgettable, and also something I haven’t baked for the guys before. This looks perfect.

    I have some questions.

    1. The recipe says something about using three cookie sheets, if possible. Why? Is it to have three cold sheets for the dough? Is the idea to cook all three sheets at one time? I’ve got a tiny oven: standard in Europe, but what I think we called ‘apartment size’ in the US. I can only do one cookie sheet at a time. Should I dollop out the dough onto three sheets and keep the other two in the fridge while one bakes Does it matter?

    2. Usually when I bake anything chocolate, I take out a bit of the flour and replace it with cocoa. It doesn’t seem to make any difference to texture, rising, etc., and adds a bit of chocolate flavor. But this recipe has only one cup of flour. Would I be taking a risk?

    3. Could I add about 1/4 cup of cocoa to the flour, so the batter is less ‘loose’ and more chocolatey? I don’t care if the tops are crinkly or not. As I said, these are for a group of guys, and they go for flavor over looks every time.

    4. Are these cookies too fragile to pack into a tupperware containter or cookie tin? Are they likely to crush? This is the problem I have with brownies – transporting about sixty of them means using several containers. How well do these travel?

    5. Can I double the recipe and get good results? Or should I just mix up two batches?

    Thanks!

    Hi Nel - the three cookie sheets is just for speed. You can certainly bake one sheet at a time. Just keep the dough refrigerated until you’re ready to scoop and bake.

    I think you could replace some of the flour with cocoa. I’d try replacing 2 tablespoons. However, I’m not sure I’d substitute cocoa for flour, AND add more cocoa – they might start to get pretty acidic. Why not drizzle them with melted ganache when you’re done, rather than adding more cocoa, which might change the texture?

    These cookies won’t crush; but they’re pretty bendy. If you pack them flat, with layers of waxed paper (preferably; plastic wrap second choice) in between the layers, I think they’ll be OK.

    Yes, you can double the recipe, no need to make two batches of dough.

    Hope you give your friend a good sendoff! -PJH

    Reply
  26. Rachel

    Mmm….these look exactly like a cookie version of my mother’s brownies, which always had that shiny, beuatiful top layer!
    Almost every time I eat a commercially made brownie, I am disappointed. I have a feeling these will not disappoint!
    I will definitely be making these this weekend.

    Reply
  27. Nel

    Hi,

    Something went wrong with my computer and I didn’t know if my questions posted, so I went ahead and experimented. I followed the recipe exactly, except that I used 90% dark chocolate (I’m in Europe, and I can’t remember the types of chocolate we baked with in the States), a scant cup of flour and added the 1/4 cup of cocoa. I didn’t put in the chocolate chips because I worried that it would make the cookies too fragile to pack/ carry.

    I’m making them now, and I’m not disappointed, though I’ve ended up with something rather unlike what you have in the picture. These didn’t spread at all. And they don’t have that light brown ‘shiny’ part with dark brown underneath. They are VERY dark brown, though the surface is crisper, while the inside is tender (not gooey).

    Basically, what I’ve got here is brownies with ‘edge’ all around. They are bite-size (or two bites, depending on how daintily you want to eat them). This is actually ideal for my purposes. I wanted to make brownies, but they would have been hard to transport (I need about 50). These are perfect. They don’t spread, so I can put a dozen on my narrow cookie sheets; they are sturdy, so I can put them on a rack right out of the oven, and THEY TASTE GREAT, like a deep chocolate brownie.

    Next time, I’ll put in the chocolate chips and they will be perfect for when I need to make a LOT of brownies, put them in a tin and transport them, and can’t put anything sticky (icing, ganache) on the top.

    Thanks!

    Reply
  28. Carol Pearson

    I substituted instant coffee also, as I cannot buy a whole container of anything that I won’t use up just for a little bit for a recipe. The grandchildren loved the cookies.

    Reply
  29. Stephanie

    I made these and they are fantastic!! I subbed instant coffee..no espresso powder to be found here. I stacked them up in a cake shape and stuck 28 candles in them for my sister’s birthday party tomorrow.

    Reply
  30. Martha

    Instead of using espresso, I used a teaspoon of peppermint flavoring.
    They were delicious! I bake my cookies using Silpat liners on the DeMarle perforated baking sheets with excellent results. Great blog! Keep up the step-by-step photos and conversational commentary!

    Reply
  31. Catherine D.

    I mixed up a batch of these (batter tastes great BTW), but I’m experimenting with the long-term options: I scooped out 16 balls of dough with a tablespoon scoop (dipped in ice water for each dip), and I’m freezing them on a cookie sheet. That’s about half the batch. The remaining half is sitting in the fridge.

    Tomorrow I plan to see how long it takes to bake a sheet of frozen cookie balls (my guess is 15-16 minutes from frozen with the sheet rotated front to back halfway through). If this works, I’ll freeze the rest as balls to bake when desired. Otherwise I’ll bake the rest for immediate consumption :)

    Reply
  32. Margy

    These look great. I always have prolems with my large brownie batches deciding when they are done in the middle (altho not so much a problem with my Edge brownie pan–love that pan!), and this would seem to eliminate that problem too. I make a spicy brownie with cinnamon, ancho and chipotle chile powder; think I’ll try it with this recipe too.

    Reply
  33. Jessica

    I made these today (same day I got the email) but substituted 1/4 tsp cinnamon and a heaped 1/4 tsp of ancho chili powder for the espresso powder. I also used white whole wheat flour. They are fantastic, just like in the pictures. Thank you so much for putting these recipes out here!

    Reply
  34. Heidi

    Your cookies look so good I had to make them. They taste oh-so-good, especially right out of the oven. The only problem I had was that mine didn’t spread out like yours. What happened? Could it be that I didn’t mix the ingredients enough or that my baking powder might be on the old side. I’ll definitely try to make them again.

    Hi Heidi,

    If your oven was running a little hot, the cookies may have set before spreading as much as PJ’s.

    Happy Baking!

    MaryJane @ The Baker’s Hotline

    Also could have been your batter was ultra-cold; or you used slightly less sugar (more sugar, more spread); or maybe you didn’t use large eggs? Lots of tiny variables… Sound slike you need to experiment again (YUM)! – PJH

    Reply
  35. Lenny Mosse

    Dear PJ,my cookies didn’t spread out either.They were still delicious,but I was a little disappointed because my wife & I had hatched a plan to use them as the base for ice cream sandwiches.Could it be because I weighed my ingredients instead of measuring them? Are some things better measured than weighed?I refrigerated them for an hour as per your recipe,but now I think that could have been too long.I’d like to try them again to see if that was the problem.Thanks

    Hmmm… Could be a slight difference in the amount of sugar; more sugar =more spread. Could be the dough was too cold (though I’ve made these and let them chill thoroughly, overnight); could be the oven wasn’t quite hot enough, or maybe too hot; could be the brand of chocolate or even butter? Weighing should be fine; that’s how I do it. Did you use King Arthur Unbleached All-Purpose Flour? Could be a lot of things; hard to diagnose, unfortunately. Sorry, but I hope you try them again. and next time, bake one cookie first, to see if it spreads. If it doesn’t, flatten the subsequent cookies before you put them in the oven.Good luck! -PJH

    Reply
  36. Alison

    I made these cookies yesterday and my husband loves them. I used the 2 tsp scoop and ended up with 48 cookies, which is just fine. He can eat more than 1 and loves that. Mine did not spread like the picture, but there certainly weren’t any complaints when they were eaten. Mine also didn’t crack quite like the picture either. When my husband bit into the first one his comment was, “these taste just like a brownie”. I knew they were a successful cookie and we were both happy!!

    Hmmm… Alison, enough people have said they didn’t spread that I feel like I have to go back and test these again. OH, TOO BAD!!! In baking, the journey is just as enjoyable as the destination… – thanks for your input, and glad your husband enjoyed them-PJH

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  37. Sandy

    I made these cookies on Friday for a fund-raiser my 7 y/o grandson was participating in. They were a hit! My daughter said the feedback was that the cookies were stellar. The first batch I took out just a bit too soon, as they were a bit more fudge like and dense inside. The next batch I baked were left in the oven just a couple of minutes longer and the consistency was perfect. Upon reading the preceeding entries, I must say that mine spread out just fine and had the shiny and crackled tops. I made a double batch so the 1 hour refrigeration time left the center part of the dough more soft and gooey when I scooped them out. But upon refrigerating it again while the first 2 sheets were baking helped to firm up the rest of the dough. All in all…these cookies are wonderful and everyone loves them!

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  38. Lyndi

    Re:Chris – So stop being vegan and start enjoying food! :p

    Chris – Try subbing in Ener-G egg substitute for the eggs (or do you have a favorite vegan egg substitute?), and margarine for the butter – let us know how it works out! – PJH

    Reply
  39. Janie

    Ohhhh!! So not fair that I cant eat these right now. They look amazing. I’d like two with some skim plus please.
    The day after I fit in the dress, I am making these.
    Well not the day but soon after, definitely soon after.

    Reply
  40. Kim

    I cannot STAND coffee, so while I am a chocolate lover, I hesitate to try this recipe because of the espresso powder. I am not a cook or baker by any means, so I would ask this: what could I substitute for the espresso powder? I was thinking maybe cocoa powder? (Maybe dutched cocoa powder?) Or something vanilla, which in my experience enhances the chocolate flavor, might work…but what, I dunno.

    Came across this recipe on Stumble Upon, adding the blog to my bookmarks and will eb beack! Thanks for the recipes!

    Kim, the espresso powder in there simply enhances the chocolate flavor – you can’t taste it. BUT – if you really can’t even stand the thought of it, just plain leave it out. It’s not necessary to the texture, etc. Glad this recipe made it onto stumbleupon! Thanks for adding us to your bookmarks, we appreciate it. – PJH

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  41. Stacey

    @ Jim In Holland, I recently made this cookies a few different ways (sifting/not sifting, 70% cocao chocolate bar/Nestle mini dark chocolte chips) and the only way I could get them to crack for me in my wonky oven was to make sure I used dark chocolate chips. It simply won’t work any other way. The sifting is important, too, but it comes down to the chips. They must have something in them the chocolate bar or even semi-sweet chocolate chunks don’t.

    I’m going to try these again and see what the difference might be. I make them a lot, and they always crack – I never sift, often don’t use any chips at all… wonder if it’s the cocoa? I do use our Double Dutch Cocoa, which is a combo of regular Dutch and black cocoa, a “super roasted” Dutch cocoa. And I notice they don’t crack till the very end of baking time. And sometimes the ones from the bottom of the bowl don’t crack, which leads me to believe it might be a flour/liquid ratio issue. ALAS, I’ll have to test these again. SUCH hard work… : ) – PJH

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  42. Stacey

    Oh, and for those of you who hate epresso powder, I used coco powder instead. I used 1.5 times the calling for espresso powder and it worked like a charm.

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  43. Stacey

    @ elianna, the three pan rule is also because you want your pans to be on the cool to cold side before you drop the batter down and into the oven. Mostly it’s an alternating or rotation deal: one in the oven, one you’re prepping and one that’s cooling down.

    Try keeping your batter in a metal bowl and have it chilled at all times. When you’re not scooping, it should be in the fridge. Or, if you’ve got it all scooped out, throw one pan in the oven and another in the freezer till the first batch is done and cooling. While the second is baking, chill the third pan in the freezer and move the cookies from the first pan off to a wire rack.

    I did this today and it all worked like a charm. This also might help those of you who are experiencing spread issues. Keep in mind the time of the year and how humid it is out. Keeping your droppings on the sheet in the freezer for even five minutes before you throw them in the oven can make a huge difference between plump cookies and flat, burnt saucers you can’t remove with a jackhammer.

    Good luck, everyone!

    EXCELLENT advice,Stacey – TX -PJH

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  44. Stacey

    PJ, it you feel it might be a flour to liquid issue, what I might try the next time I make these cookies is immediately after mixing it, drop scoopfuls into my metal mini muffin tins and chill that for an hour to form the balls, and then bake them. That should eliminate the need for water on the scoop and make the shapes more uniform (I don’t have a mini cookie scooper yet, so I tend to improvise with two spoons.) which could be introducing more liquid than need be. It’s an idea I will get back to you on after I test it out.

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  45. Stacey

    And, the added bonus of using the mini muffin tins to create the discus or ball shape is that I will be able to freeze them in bags for future mini batches. Hmm… I’m liking this idea more and more.

    Me, too! :) – PJH

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  46. Stacey

    PJ, it just hit me. You’re onto something with the cocao being the culprit. And it all has to do with the lack of sugar in the chocolate bar. At 70% cocao, it won’t have enough sugar in the bar the cookies need to crack. The best solution is to up the sugar increment when using 70% cocao and keep an eye on the results as you adjust the increments and times to get the desired results.

    I’m all about modifying recipes to suit my needs and preferences! :-D

    Yes, I think you’re right- it does have something to do with the sugar, so varying the sugar amount will make a difference-

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  47. Stacey

    Any suggestions to how much to increase the sugar by when I try it out?

    Thanks, PJ.

    No clue, Stacey – start pretty small, like 1 tablespoon – 1 1/2 tablespoons? -PJH

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  48. Jennifer

    I baked these this evening. While they tasted great and got shiny mine never got flat….they were puffy! Any ideas? I just discovered this web site and I love it. It is like going to baking school online!

    Jennifer, mine get kind of puffy if they’re rolled just a bit too thick. It’s challenging to roll them really thin, but it does make a nice, crisp, flat cookie. Other than that… what kind of yeast did you use? – PJH

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  49. Jennifer

    Hey PJ – Thanks for responding; but I don’t see any yeast in the fudge drop cookie recipe….did I miss something?. Thanks again for your help. I have one other question. Is there a place we can submit requests to the baker’s banter?

    Whoops, Jennifer – I was moving too fast, thought we were on the sugar cookie recipe (Crystal Diamonds). Could be you used too much flour (did you measure by the “sprinkle into the cup, sweep off excess” method, or by weight?). Or not quite enough sugar (sugar helps cookies spread). Or maybe your oven wasn’t quite hot enough, and they set before they spread. Or you used medium or smaller eggs? Or maybe the chocolate was more acidic than most? Gosh, could be a lot of things… tough to diagnose. Do any of these questions spark any ideas?

    As for submitting a request – submit away, right here. I’m always interested in what people would like to see. Thanks-PJH

    Reply
  50. Jennifer

    Hey PJ – Thanks for the suggestions. I measured the flour using the method you recommended above; I’m wondering if I shorted the sugar a little. But I will check the oven temp before I make my next batch (and there will be a next batch; I made these for my office and even though they didn’t look like the picture my co-workers LOVED these cookies. They kept saying they were little brownie bites!).

    My suggestion is how about a key lime/white chocolate chip cookie? I love these things and I haven’t been able to find a good recipe for them.

    Thanks again for your help. Happy 4th!

    Well, good luck next time… Try baking ONE cookie first. See if it spreads. If not, then try flattening first (to give it a head start), then baking another ONE cookie. It takes time to do these one-by-one experiments, but saves you (usually) ending up with a whole recipe of cookies that didn’t quite turn out the way you expected.

    Surprisingly enough, I just did a key lime cookie recipe and it’s ready to appear here one of these days… no white chocolate chips, but they’d certainly be an option. Gee, now I’ll have to go back and do them AGAIN. Sigh… tough work. ;) – PJH

    Reply
  51. Ali S

    Hi!
    My grandma makes something delicious like this, only with some chocolate frosting on top. Soo good! Definitely my favorite cookie of all time.

    Reply
  52. Will

    I can’t seem to find the actual list of ingrediants.. what are the quantities that are needed? When it ominously says ‘other ingredients’, what does it mean?
    Any help would be much appreciated!

    Hi Will,
    If you click where it says Fudge Drops under the photo, and later in the post, it will bring you straight to the recipe.

    Happy Baking!

    MaryJane @ KAF

    Reply
  53. Ro

    I love brownies and those look great. It’s actually a good thing I’m only looking at them through pictures because if not I’d probably eat the whole batch lol

    Reply
  54. Thomas

    DAM! just realised there was an actual ingredient list in this post… bit misleading but i just guesstimated it and now i have a batter in my fridge with only sugar, eggs, and melted chocolate. great.

    Thomas, just take it out, let it warm, and add the rest of the stuff. Re-chill, and go from there. Don’t worry -no big deal. In the future, understand that these blog posts connect back to an online recipe – you’ll see the recipe name highlighted, usually just before the pictures start, and at the very end. Good luck – PJH

    Reply
  55. susan

    They sound amazing. I’d like to make them for a chocolate loving diabetic relative. Can you substitute splenda for the sugar and get the same results?

    Unfortunately, Susan, you can’t substitute Splenda and get the same results. Take a look at our blog on substituting Splenda in brownies, and you can read about what happens… PJH

    Reply
  56. lexee

    can you use margarine or another butter substitute instead of the butter?
    Hi Lexee,
    You can try a different fat instead of butter in the recipe. Butter gives the best flavor and texture. Some butter substitutes just don’t work well for baking but you can experiment and see how they turn out for you.

    Happy Baking!
    MaryJane @ The Baker’s Hotline

    Reply
  57. amandajane

    oh.my.word!!!!! these are delish!! nope double delish!! mayhaps the addition of toasted chopped pecans to make the objects of my desire even more sinful?? oh yeah, baking another batch tomorrow!!

    The “toasted: is what’ll take them over the top. Add the tiniest bit of fine salt to the nuts, too – the salty-sweet thing, you know… ooh-la-la! PJH

    Reply
  58. sandi

    You can make the same thing with Betty Crocker brownie mix. Just leave out the water. I made dozens of these for Christmas last year. People just love them!

    Ah, but then you’re not using our super-duper King Arthur Flour! :) By the way, if you read that flour is “bleached,” do you know what that means? It means mill workers in hazard suits (that’s right – covered from head to toe) pour powdered bleach into your flour. I don’t know if Betty Crocker brownie mix uses bleached flour, but…. ewwwwww! if it does… PJH

    Reply
  59. ResilientHeart

    Oh my goodness, these look divine! Wonderful pictures, even showing the inside texture, oh my, tempting! And thank you for the interesting cost breakdown. There’s nothing quite like homemade. Thanks for the post.

    Blessings,
    RH

    Reply
  60. Rosie

    I’m not if my page was incomplete but I did not recieve the ingredience needed to make these fabulous sounding brownie cookies. It would be great if I could get that. Thank you soooo much.
    Rosie This recipe is listed under Fudge Drops. Joan at baker’s hot line

    Reply
  61. kori

    why was there green stuff in the bater it kinda suspicious

    Maybe your monitor needs to be color-calibrated? There’s some yellow butter, but I don’t see anything green… PJH

    Reply
  62. Daniel

    I’ve been testing recipes to give as Christmas gifts, and this bad boy has just risen to the surface. These are incredible!

    I left out the espresso powder (since all I had was instant Chai in the pantry), but added a Tablespoon of cocoa powder and a teaspoon of ancho chili powder. The chili powder sounds weird, I know — but it ads an incredible depth to the chocolate. Chilling is a must. I made the first batch after chilling for an hour and ended up with flat (but tasty) cookies. The second batch chilled overnight and looked more like cookies.

    Reply
  63. Lisa!

    Can I use another melting source than a microwave? No micro in my kitchen…You could do this stove top. Frank from KAF.

    Reply
  64. Janine

    I came upon this recipe while playing with StumbleUpon and thought these looked delicious. Without hesitation I ran to the grocery store to get the chocolate and whipped up a batch. They came out just like the pictures and taste amazing…and I didn’t even need the espresso powder! Thank you so much for this recipe….with this a a couple other cookies I make….I’m quickly becoming the cookie woman of my family!

    Reply
  65. Thanos

    Hi, I’ ve been scrolling up and down this page, and i cant find the ‘ingredients’ part with the listing of all the quantities of ingredients…Could you please point out where i need to look..thanks

    P.S. Those cookies look damn fine!

    Hi – you have to click to the recipe page; link is at the end of the photos. But here it is again: Fudge Drops. Have fun! PJH

    Reply
  66. lesley

    Wow.. they looked gorgeous! YUMZ!!! Oh my goodnessss… they oozed warm sticky chocolate…

    Seriously I think yours looked much more yummier than the photo shown on the recipe page :P

    Definitely going to try this out.

    Reply
  67. Deb Zemek

    Really? That’s what bleached flour is? you’re right…ewwwwwww! I always used a mix to make brownies and never liked them…I only made them for other people. One day I wanted brownies and didn’t have a mix so I made them from scratch and I’ve never gone back.

    These cookies look amazing – do you think they’d travel okay? I’d like to add them to my Christmas cookie list.

    This is a great website – it’s definitely going on my list!

    Deb, pack the cookies in single layers with parchment or waxed paper or foil or something in between the layers. And don’t make them TOO far ahead, or they’ll dry out. But they should travel just fine. How about adding dried cranberries? YUM. PJH

    Reply
  68. Thanos

    Thanks for your reply, I got it now…
    A couple last things..I’ve only recently just started cooking, but why such a small amount of baking powder, and also when you say teaspoon vanilla, do you mean the one thats liquid form in a teenie tiny bottle?

    Thanks again!

    You don’t want much baking powder in these cookies because the more baking powder, the taller and “cakier” they’ll be. And we want these to be nice and dense and fudgy. And yes, the vanilla is usually in a small brown bottle, and you use just a little bit; a teaspoon might be the size of, gosh, half a chestnut, maybe? Have fun, Thanos- PJH

    Reply
  69. Kate

    I was wondering if you would make any modifications for baking these at altitude? I’m in Colorado and most of the cookies I bake need to be adjusted slightly to compensate for our elevation. Any suggestions? Thanks!

    Hi Kate – Take a look at our high-altitude baking page. Good luck – PJH

    Reply
  70. Ayla Bear

    These looked amazing. I am in desperate need of an ice cream scoop now. But wow. I am def. going to make these, with a few of my own additions.
    Thanks for the great ‘cookies’
    = )

    Reply
  71. Linda

    Hi fellow cookie connoisseurs!
    I’ve been searching for a cookie similar to this (I think) but when it’s cool, it still is ooozey and gooey in the middle when you bite it. Does this cookie still maintain a chocolatey oooze when cool?
    The cookie that I’m thinking of was purchased at Safeway of all places. They have a chocolate cookie that they bake fresh in the store and are packaged in the clear plastic containers. When you bite into it, a chocolatey-type sauce is in the middle, so moist and “saucy” that it almost drips. Mmmmm I’ve been trying to find a recipe similar to this Safeway cookie, but have had no luck so far. Can anyone tell me if this is the recipe that I’ve been searching for?

    These won’t stay totally oozy when they’re completely cool, Linda, but if you add chocolate chips, and bake VERY carefully, so they’re just barely set, the chips stay pretty oozy for quite awhile… Give it a try. PJH

    Reply
  72. Kim

    If you’re going to refrigerate for an hour, why not just make brownies and eat… you’ll get to eat them faster :)

    Aw, but these are so cute – remember the original premise – portable brownies, no need to cut them up… PJH

    Reply
  73. CC

    How come Karen never told us how they turned out?

    Karen Says:

    May 18th, 2008 at 1:52 pm
    Well, I woke up this morning needing to bake a chocolate cookie to bring to work tomorrow, and lo and behold, I received an e-mail from KAF with this very recipe in it! Perfect! I’ll let you know how they turn out! Thanks KAF, as always, for saving the day!

    Well, I imagine she was just beside herself with joy and forgot to report back… PJH

    Reply
  74. Deborah Smith

    OH, these look dangerous. Why does the round, thin brownie looks so appealing to me? Sometimes, a big thick brownie is just a little too much. Well, for me at least. I think these are just right.

    Reply
  75. michele

    Where is the actual recipe? We are going to make this in foods class but can not find it If you scroll all the way down to where you see the cost comparisons of bake vs buy, just above that will be a link you can click on to get the recipe. Mary @ King Arthur Flour

    Reply
  76. Armida

    Hi, dear PJ!
    I love your friendly blog and the KAF newsletter, even though I live in Lima, Perú and can’t get your “super-duper” products here.
    Lima is a very humid city, so when baking bread, I reduce the amount of liquid in the recipe. Since cookies don’t use water, my dough is usually too sthcky, even after refrigerating it! I would really, really like to make these cookies, but the idea of using more flour doesn’t sound right. Could you please suggest a solution? Thanks!

    Armida, since being in the refrigerator dries things out, perhaps leaving this dough in the fridge for a couple of days, rather than overnight, would do the trick? Hope so, they’re darned good! PJH

    Reply
  77. Anonymous

    The recipe says how long to bake, but at what temperature should it be at?

    Hi – the recipe says to preheat the oven to 325°F – PJH

    Reply
  78. Jeanne

    These cookies look delicious. I haven’t baked them yet but will definitely try them soon. Sometimes when I make other cookies like chocolate chip, my cookies don’t spread in the oven but when I take them out, I leave them on the cookie sheet for about two minutes before transferring them to the rack and they usually will spread perfectly.

    Reply
  79. Tricia

    The cookies look fabulous but I don’t drink coffee or have expresso. Is there a substitute I can use?

    Thanks!

    Hi Tricia.
    You can use just leave out the espresso powder, no harm done except taste-wise.

    MaryJane @ The Baker’s Hotline

    The espresso powder certainly enhances the chocolate’s flavor, but it doesn’t affect the cookies’ texture; so go ahead, leave it out. PJH

    Reply
  80. Vreni

    These cookies look fantastic and since my family all love the “edges” of the pan, I suspect they’ll be the perfect solution, not to mention a huge hit! Like a few others, I’ll be making my own brownie modifications – in addition to the chocolate chips, I usually add some dried cherries to my brownies – they make a great surprise in the middle of the brownie! Substituting ancho and chipotle chili powders also sounds fantastic.

    Reply
  81. Paul

    I let the dough rest in the refrigerator for several hours, BIG mistake! Too hard to scoop. Making ice cream sandwiches for New Years Eve with peppermint and chocolate mint ice cream. The test cookie I baked had no coffee flavor if one is worried.

    OOooooh, hope they were good, Paul. The espresso is there just to highlight the flavor of the chocolate, not add any coffee flavor, so I guess it did its job! PJH

    Reply
  82. Nora Shukovsky

    I enjoyed reading everyone’s comments about the brownie cookie on this blog. But, is it possible to see the recipe? Without it, I am unable to try the recipe and would love to. Thank you.

    Nora

    Yes, Nora, click on the link at the very end, after the pictures. Or, here it is again: Fudge Drops. Good luck – PJH

    Reply
  83. Judith

    Thanks oh so much for the great recipe. I just made them and They came out just as yours did. I did top some of them with peppermint crunchies and the flavor was great. Maybe next time I’ll try a little peppermint flavor added to the batter. I also have learned so much about baking from your recipes and site. I just love it. Thanks again. PS you have me hooked on adding espresso powder to chocolate. It truly does emphasize the chocolaty taste. I too would like you to put the recipe link at the top of the blog involved. It might be easier than having to search for it.

    Judith, I’m going to experiment with putting a sentence saying “this is the link to the recipe” right where the photos start – as well as at the end. We’ll see how that works… PJH

    Reply
  84. Evy

    I just tried them too, and they did not turn out quite right… same problem others have had. no crackle, very flat, yet very rich and chocolaty. I did use a dark 60% coca bittersweet chip, real butter, mixed it in while hot, and KA flour measured the right way. The batter was very sticky after refrigeration. I baked them several minutes more than the recipe called for waiting for that crackle, but it never came :( They look and feel more like “brownie puddles” but I will try again some day!

    Perfection can be an elusive thing with these cookies, Evy. Sometimes they’re just right. Sometimes just a few cracks. Sometimes no cracks. But they always taste good…. my guess is something to do with the sugar and melted butter, and nust how melted the sugar gets, as that’s what gives brownies their shiny, crackly top. I’ll have to do some more experimenting one of these days. PJH

    Reply
  85. Tory

    I have to tell you, these are a new favorite. The only semi-sweet chocolate I had around was a bag of Nestle morsels. Just did the basic cookies with no ‘add-ins’ (guess I’m a purist, at least the first time around). Got beautiful cracks, texture, and flavor. Yes, they flatten over time, but do not lose the nice chewy/moist centers.
    Since they’re basically a brownie and I’m used to unsweetened chocolate in brownies, how about a mixture of unsweetened and semi-sweet next time? (It’s probably been put forth in the last few days…sorry) Considering my less than ‘high-brow’ chocolate choice, these turned out GREAT! :-)

    Reply
  86. ElTanke

    good recipe!
    now, wat’s a “apprecianado”????

    When my son was very little he mispronounced aficionado that way, and I thought it was actually an apt mistake! I’ve used it ever since. PJH

    Reply
  87. Patricia

    These cookies are fantastic. I found the recipe randomly one day while looking for a cookie I could make with the ingredients I had laying around. I omitted the espresso powder and chocolate chips because I didn’t have any on hand but they still came out amazing. I shared them with a few friends and the response was outstanding. I plan to include them in my yearly Holiday cookies baking this year. I also used them to practice my food photography and this was my favorite shot.

    http://www.flickr.com/photos/patriciamarie/3435517223/in/set-72157617643966813/

    Thanks for the recipe!

    Beautiful lighting, Patricia – is that natural light? I always struggle, running around the building looking for good light – especially this year, with all the rain, so that even at noon it’s dusky outside and the light is greenish-gray – not the best for food! Thanks for sharing. PJH

    Reply
  88. Patricia

    Thanks. Yes, I used late afternoon window light but I agree that lately it has been awfully gray outside. Some people are fond of using light boxes for food photography but I’ve never tried it myself.

    No, me either. I just work with what I can find – a “natural daylight” lamo in the kitchen (which really sheds quite unnatural fluorescent light), and a big north window. Which is fine in winter – but not so good these days… Well, soldier on, eh? PJH

    Reply
  89. Michael

    Tried these today! Had no espresso powder, nor could I find any at the walkable supermarkets, so I used cocoa powder instead. They came out pretty well, though perhaps a shade on the sweet side. Could the cocoa powder be responsible? My chocolate chips were milk chocolate rather than dark too.

    Otherwise, next time I suppose I’ll just reduce the sugar a little.

    Milk chocolate will make them very sweet, Michael – and espresso will give them a dark, slightly bitter edge to cut the sweet. Not sure what’ll happen if you lower the sugar, as it’ll change the texture – but give it a try, and let us know how they come out. Good luck – PJH

    Reply
  90. Steven

    Re: the elusive shiny, crackly top. Adapting Susan Reid’s technique for her wholewheat brownies might solve the problem. She nukes (or melts in a saucepan) the butter and then stirs in the sugar. Then she heats that mixture a second time, which she says is the trick to ensuring the shiny crackly top. You could use that method with this recipe, and then add in the chocolate, which would melt by itself from the heat of the other ingredients. When all that has cooled a bit, stir in the eggs and then the rest of the ingredients, and follow the recipe from there. I’ll try this soon, and report back.

    Reply
  91. VickyC.me

    oh my, these look absolutely delicious!!! I made cookies today, but if I would have seen this recipe earlier i would have made these FOR SURE!! I guess I’ll be baking brownies next weekend!
    thank you so much or posting this!!! :)

    Reply
  92. Melanie

    Hey how much of each ingredient? you never specify… if you click on the red, underlined words fudge drops, it will take you to the recipe. Mary@KAF

    Reply
  93. Richard

    Great pics and recipe looks killer!

    It’s the best brownie recipe ever, Richard – in my book. I can’t imagine a brownie any better than this one. Enjoy – PJH

    Reply
  94. Madison

    Okay seriously; Where is the recipe for this? Yayy you showed us what to do, but how much of what?
    Hi Madison,
    The link to the Fudge drops recipe is below the photo of the children, and again at the end of the blog. Happy baking! ~ MaryJane

    Reply
  95. Carolina J

    After putting the dough in the fridge for an hour my dough was super hard, is there any way to fix this, or is this how it should be?

    Your fridge might be colder than most; not sure what happened. Letting the dough sit at room temperature will soften it up; and next time, simply leave it in the fridge for 30 minutes or so, rather than the full hour. The point is to get it stiff enough to hold its shape when scooped – but certainly not so hard that you can’t scoop it! :) PJH

    Reply
  96. JD

    Would it be possible to substitute ground flax seed & water for the eggs in this recipe. I have an allergy and a hatred for the taste of Ener-G.

    No guarantee, but try the following: Flax gel egg replacer – For 1 large egg, use 2 tablespoons flax meal (the more finely ground, the better) blended with 3 tablespoons cold water. Let for 10 minutes to thicken before blending into brownie batter. Good luck – PJH

    Reply
  97. Brittany Ruby Ann

    so what are the ingredients for these cookies, I don’t bake a lot. Do you use brownie mix and the melted chocolate & butter in the brownie mix along with the chocolate chips? how many eggs? how much butter?
    Hi Brittany,
    You’ll find the link to the Fudge Drops recipe at the very top of the blog, over the main photo, and also again at the very end of the blog. Happy baking! ~ MaryJane

    Reply
  98. plvannest

    For the people who are having trouble getting the cracked, shiny tops: Be sure you don’t get any water on the top of the cookie. If you are using a scoop that has recently been dipped into water to keep the dough from sticking, make sure the cookie is “wet side” down on the cookie sheet. Be very careful touching the cookies with wet fingers, too. I ran an experiment where I baked a “wet side up” cookie, a cookie I had moved around with wet fingers, and one that I had used a wet spoon to mash down a bit. (I also baked a control cookie that hadn’t touched any water.) The wet side up cookie had no cracks or shine. The cookie I had moved around with wet fingers showed places (about the size of my fingers) where there were no cracks or shine. The wet spoon cookie was all shiny and crackled–except for where the wet spoon touched. And the control cookie? It was beautifully crackled and shiny.

    Hope this helps.

    Reply
    1. PJ Hamel , post author

      Not at all – they’d look different and taste different with different texture from the nuts, but in my book, that’s not “messing” them up – it’s just a different version. Enjoy! PJH

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