I've found it. Cookie nirvana. Seriously you guys, you have to make these tonight. It's important. If you don't make them until next week, you'll strain something kicking yourself, because you'll be mad that you didn't make them sooner. And I don't want that to happen to any of you. I love my readers. I'm currently nursing a slight sprain, because I've had this recipe for months and didn't make them until last week.
Chocolate Chocolate Chip Cookies. Brownie Cookies. Fudge Drops. These go by many names, but the name they should really go by is super chocolatey delicious bombs of happiness. If you're not a chocolate lover stay away, because these are almost chocolate overload. Almost, but not quite.
If you are a chocolate lover, I reiterate...make these tonight.
Several people told me that these are the best chocolate cookies they've ever had. While I'd like to take that as a personal compliment, it's really due to the cookie much more so than the baker.
The recipe is from King Arthur Flour, but I used Pillsbury flour, and they still turned out great. Nobody tell Arthur, please.
Fudge Drops(Adapted from King Arthur Flour)
Ingredients Needed:
8 oz semisweet chocolate
3 tbsp butter
1 cup sugar
3 large eggs
1 tsp vanilla
1 cup flour
1/4 tsp salt
1/4 tsp baking powder
1 cup chocolate chips(optional, but recommended)
The original recipe called for 1 tsp espresso powder, but I don't have any, and I don't think the cookies were adversely effected by the lack of it.
To Make:
In a double boiler, melt together chocolate and butter. In a separate bowl, beat together eggs yolks salt, baking powder, vanilla and chocolate chips(if you're using them). Refrigerate the dough for at least one hour.*
Preheat the oven to 325. Lightly grease, or line two baking sheets with parchment. Drop the cookies by tablespoonful onto the prepared cookie sheets. Make sure they are well spaced, because the cookies spread a bit as they bake. Bake for 11-12 minutes, until the tops are shiny and cracked the top of a brownie. This wont happen until the very very end, so I recommend starting to keep a close eye on them at about the 10 minute mark.
Once removed from the oven, LEAVE THEM ON THE COOKIE SHEET for at least 5 minutes. These are really delicate straight from the oven, and they'll break if you move them too soon. Once the 5 minutes is passed, remove to a cooling rack, and repeat until all the dough is gone.
Makes about 30 cookies.
*I actually left the dough in the fridge for about 2 hours. Not be design, just because I honestly forgot about them for awhile. The cookies were fine.
Print This Recipe
1 comments: