Fudge Drops

star rating (44) rate this recipe »
whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 4 dozen 2" cookies

Recipe photo

These soft, rich fudge cookies develop a shiny/cracked top surface as they bake. It's an interesting process; the cookies don't crack until just before they're done; and sometimes they develop large rivulets (like the ones pictured above), while at other times their surface is just a faint mass of tiny cracks. we've found that baking one pan of cookies at a time, on the middle rack, produces the most reliably "crackly" cookies.

Fudge Drops

star rating (44) rate this recipe »
whole grain
Hands-on time:
Baking time:
Total time:
Yield: 4 dozen 2" cookies
Published: 03/21/2013

Ingredients

Tips from our bakers

  • You may use regular chocolate chips, but we prefer the flavor of bittersweet chips, or any of our bittersweet chocolates. If you're using bar chocolate (as opposed to chips or chunks), chop it into irregular 1/2" to 3/4" chunks, to help it melt more quickly.
  • For larger cookies, use a tablespoon cookie scoop . The recipe will yield about 2 dozen 3" to 3 1/2" cookies.
  • Be sure to allow the cookies to cool before moving them off the baking sheet, as they're very delicate while hot. Loosen them with a spatula while they're still warm, then let them finish cooling on the pan.
  • For a double hit of chocolate, stir 1 cup chocolate chips into the batter, after you've added the flour. The cookies won't be as pretty, but they'll taste delicious!
  • This is a great place to use our white whole wheat flour. Your family will never dream they're enjoying whole wheat cookies!

Directions

see this recipe's blog »

1) 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 until the butter is melted and the chocolate has partially melted, then remove from the heat. Stir until all the chocolate melts.

2) In a separate bowl, beat together the sugar and eggs until they're thoroughly combined. Add the hot melted chocolate, then stir in the remaining ingredients.

3) Refrigerate the batter-like dough until it's thoroughly chilled, about 3 hours (or overnight). It needs to set and stiffen up before it can be scooped into balls.

4) Preheat the oven to 325°F. Lightly grease two baking sheets, three if you have them. Or line sheets with parchment, and grease the parchment.

5) Drop the cookie dough by heaping teaspoonfuls (balls about 1" across) onto the prepared baking sheets. A teaspoon cookie scoop makes this task extremely simple. Leave about 2" between the dough balls, as they'll spread as they bake.

6) Bake the cookies for 10 to 11 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.

7) Remove the cookies from the oven. After a few minutes, gently loosen them with a spatula, then let them finish cooling on the pan.

Yield: about 4 dozen 2" cookies.

Reviews

1 2345  All  
  • star rating 02/14/2015
  • Jessica from Enfield, NH
  • Tasted amazing! I used carob chips instead of chocolate and Cafix instead of coffee due to food sensitivities. They were chewy and fudgy. Came out flatter than expected and didn't crack like shown in the picture. I plan to use more baking powder next time.
  • star rating 01/27/2015
  • Emily from Grand Blanc, MI
  • I have made these cookies twice this month for family birthdays. They have gotten rave reviews. This recipe is so easy but gives such great results and is very customizable. I've made them with all dark and bittersweet chocolate and with a mix of bittersweet and semisweet chocolate. Both were great. I've used coffee liqueur (1-2 t) and almond extract (1/2 t) along with the vanilla with great results. I've also made them using a 1 t cookie scoop and with a 2 T cookie scoop and only had to adjust the bake time. I think I prefer these to bake a few extra minutes anyway because I prefer to have a crispy outside with a chewy inside. Thanks for sharing!
  • star rating 04/02/2014
  • Lori from San Diego, CA
  • Baked these last night and the cookies were yummy with nice crackly tops. They do taste like brownies in cookie form. I prefer the taste of Dorie's World Peace cookies as far as chocolate cookies go, but these were fun to try.
  • star rating 01/04/2014
  • bethok from KAF Community
  • I made these after reading the Flourish blog that described them as a brownie in cookie form. Perfect description! If you love the flaky top of a brownie, you'll love these cookies. Mine were a little messy/soft when scooping, so I had to keep putting the dough back in the fridge to firm up again, but they came out nearly picture perfect.
  • star rating 11/05/2013
  • Nora from MA
  • This is THE best chocolate cookie I've ever made! I chilled the dough for approx. 2 hrs. and baked the cookies for 12 min. They came out perfect! Will highly recommend this recipe to my family and friends!
  • star rating 10/28/2013
  • Kim from NH
  • These cookies were excellent. I didn't rate it a 5 because they need something else. I followed the recipe exactly with the exception of using regular white flour. I thought they were a little flat, maybe could use another 1/4 tsp of baking powder or soda? The taste was very good. Rich but could have used more chocolate flavor. I used the guitard semi-sweet chips from this site. The texture was great! Chewy with a little crisp edge. I think I might add a coffee drizzle to my next batch.
    This recipe does have a few curves compared to other chocolate drop cookies - chilling the dough, using either all purpose OR white whole wheat flour. Stick with baking powder as the leavening for these cookies. Happy Baking! Irene@KAF
  • star rating 04/20/2013
  • Mags from Indiana
  • Just the recipe I was looking for. These are fabulous!
  • star rating 08/16/2012
  • lbean from KAF Community
  • I just can't stop making these - they are that good!! Okay, I've made these twice in a three week span. The first attempt, my cookies didn't spread a lot but they were still incredibly light, fudgey and addictingly good. Tonight, I let the chocolate/butter mixture melt a little longer and reduced the amount of refrigeration to 30 minutes which resulted in absolutely perfect cookies - perfect spread, perfect consistency, perfect taste! This is a keeper!
  • star rating 07/15/2012
  • Lisa Cornely from KAF Community
  • Excellent cookies. Chewy, chocolatey... like brownies. Definitely use quality chocolate. Good with semisweet chocolate and milk chocolate chips. They're not quite as pretty with the chips but delicious. Thanks for the recipe.
  • star rating 05/12/2012
  • ginap from KAF Community
  • I made these with bittersweet chocolate (for the batter) and a mixture of semi-sweet chips and toasted walnuts as mix-ins. The batter was a bit sticky but what a delicious cookie! It is like a brownie in cookie form. I'm not sure that they are beautiful...but delicious counts for a lot!
1 2345  All  
bakershotline

Related recipes