Fudge Drops

Hi everyone!

If you like chocolate (and if you don't, I really don't understand why), this is a recipe for you. This is also a recipe for you if you like brownies, but hate dealing with the age-old issue of having to wait an hour for them to bake, then having to wait several hours for them to set so you can eat them! These cookies are brownies in cookie form. Very very chocolatey, chewy, and delicious. They also don't take long to whip up and you could really take them in lots of different directions- think of all of the different versions of brownies there are with different icings or add-ins! Let's get started!

Your ingredients, minus the chocolate chips- very simple!

If using bar or block chocolate (you can also use chips), chop it up prior to melting and it will be much faster.

Add together your sugar and eggs, beat well.

And here's your chocolate-butter-sugar-egg-vanilla mixture- looking like brownies, eh?

Add your dry ingredients on top!

Mix well, and try not to eat it as you go!

If using, pour those chocolate chips in, and, you guessed it, mix it on up!

Your finished batter, prior to refrigeration.

Refrigerate dough for an hour, then place about-tablespoon-sized balls of dough onto parchment lined baking sheets.

Fudge Drops (original recipe from King Arthur Flour)
(These have chocolate chips, but could easily have walnuts or other add-ins, get creative!)
-8 oz. semisweet or bittersweet chocolate
-3 tablespoons butter
-1 cup sugar
-3 eggs
-1 teaspoon vanilla
-1 teaspoon instant coffee
-1 cup flour
-1/4 teaspoon baking powder
-1/4 teaspoon salt
-1 cup chocolate chips (optional)
Melt the butter and chocolate together either over a double boiler or in the microwave.
Meanwhile, beat together the sugar and eggs. Add in the melted chocolate mixture, mix well.
Add the rest of the ingredients and mix well- I recommend adding the vanilla, mixing well, then adding the dry ingredients and mixing those in.
Add in your chocolate chips, if using, and mix well.
Refrigerate for about an hour.
Place approximately-tablespoon-sized balls on baking sheets with parchment paper.
Bake 11-12 minutes at 325 F, until the tops are cracked, but just- don't overcook!
Let cool on the baking sheet for about 2 minutes, then move them to a rack to dry- these are a little fragile on first leaving the oven.

Your finished cookies: beautifully cracked on top, and nice and chewy and chocolatey- yum!

Savor it!
love, rue