Fudge Drops

Name: Fudge Drops
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Yield: 30 cookies with chips, 30 serving(s)
Ingredients: 8 ounces bittersweet chocolate or 8 ounces semisweet chocolate; 3 tablespoons butter; 1 cup sugar; 3 large eggs; 1 teaspoon espresso powder; 1 teaspoon vanilla; 1 cup all-purpose flour; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1 cup chocolate chips (optional)

Submitted by senseicheryl

"This recipe was featured in an email this morning from the www.kingarthurflour.com website. The ingredients listed are different from the other ones posted on Zaar. "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." NOTE: *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."

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Ready In:: 26mins
Ingredients:: 10
Yields:: 30 cookies with chips
Serves:: 30

ingredients

8 ounces bittersweet chocolate or 8 ounces semisweet chocolate
3 tablespoons butter
1 cup sugar
3 large eggs
1 teaspoon espresso powder
1 teaspoon vanilla
1 cup all-purpose flour
¹⁄₄ teaspoon baking powder
¹⁄₄ teaspoon salt
1 cup chocolate chips (optional)

directions

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.