Fudge Drops
These cookies develop an attractive shiny, cracked top surface as they bake. Be sure to allow them to cool before moving them off the baking sheet, as they're very delicate while hot. Step-by-step photos illustrating how to make these cookies are available at Bakers’ Banter, our King Arthur blog.
8 ounces bittersweet or semisweet chocolate*
3 tablespoons (1 1/2 ounces) butter
1 cup (7 1/4 ounces) sugar
3 large eggs
1 teaspoon espresso powder
1 teaspoon vanilla
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (6 ounces) chocolate chips, optional
*You may use regular chocolate chips (1 1/3 cups = 8 ounces), but we prefer the flavor of bittersweet chips, or any of our bittersweet chocolates. If you're using bar chocolate (as opposed to chips), chop it into irregular 1/2 to 3/4-inch chunks.
In a double boiler, or in the microwave, gently melt together the chocolate and butter. To avoid heating the chocolate too much and possibly burning it, the best method is to heat till the butter is melted and the chocolate has partially melted, then remove from the heat. Stir till all the chocolate melts.
In a separate bowl, beat together the sugar and eggs till they're thoroughly combined. Add the hot melted chocolate, then stir in the remaining ingredients, including the chocolate chips, if you're using them. Refrigerate the batter-like dough for 1 hour, to make it easier to handle.
Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets, three if you have them.
Drop the cookie dough by tablespoonfuls (about the size of a small ping pong ball) onto the prepared baking sheets. A tablespoon cookie scoop makes this task extremely simple. Leave about 2" between the dough balls, as they'll spread as they bake.
Bake the cookies for 11 to 12 minutes, until their tops are shiny and cracked. They won't crack until the very end, so keep a close eye on them; when they're cracked all the way across the top surface, they're just about done. The point is, you want these baked all the way through, but just barely; additional baking will make them crisp rather than chewy. Remove the cookies from the oven, and top each with a kiss-shaped chocolate, a nonpareil, or a bittersweet chocolate wafer, if desired. Wait 5 minutes, then transfer them to a rack to cool. Yield: about 26 cookies without chips, 30 cookies with chips.
Reviews
02/01/2009
These are quite good, but mine do not look like the photo, either. After chilling, the dough was stiff; so I flattened the balls somewhat before baking. They still did not spread much, and retained the rough outlines of the dough. Next time I think I will not chill the dough for more than 15 or 20 minutes, hoping they will be soft enough to spread out flat, like the ones pictured. I used bittersweet chocolate and chips, and like the dark, rich taste.
01/29/2009
This is a very easy and very tasty old fashion brownie in cookie form which makes it so easy to transport and serve.
01/28/2009
very moist cookies,next time i will double the recipe
01/28/2009
It tastes great, but looks like shiny cat poo.
01/27/2009
I have made these cookies three times. I grind my own 'all purpose flour' made from hard white wheat, soft white wheat, hulled barley and oat groats. This recipe works great with whole grains! The second time I made them, I added 1 cup of chopped walnuts. The third time, I also reduced the sugar to 1/2 cup and baked 3 minutes longer. The texture is more cake like and the top doesn't break open to tell you they are done but they taste just as good only with less sugar!
01/25/2009
I decided to use half white whole wheat flour, hoping to give them more fiber. (I know, I know: changing a recipe the first time is not a good idea!)
No need to refrigerate after that! They did not spread at ALL, and I had to press them flat. I used all bittersweet chocolate, squares & chips, so they were not very sweet, but I decided I liked that. I think it needs more moisture with the whole wheat flour. These are REAL insomnia (creating) cookies: don't eat them if you need to get some sleep!
Hi Lisa, Whole wheat flour is a thirsty flour so you could add another tablespoon of butter to the batter if you want it to spread. Hope you get some sleep! Molly@KAF
01/25/2009
The fudge drops are very good but my version didn't spread like the photos; that was disappointing. But very nice tasting brownies without the mess.
01/25/2009
These are The Bomb. I was also amazed on how moist they still are after a few days. The only reason they lasted that long was because I didn't tell my son about them right away. He loves them.
01/21/2009
I made these with two four-year-olds today and let them do a lot of the steps plus put the candy on top at the end. They were delicious and easy.
01/07/2009
My granddaughter (age 10) and I made these as part of her home schooling. What a delight, easy to put together, and "to die for" results. We used bittersweet (60% cacao) chocolate chips. And I earlier had made my own espresso powder. They were a total success. Thanks so much.
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