Thu 26 Apr 2012
When Mr sets off on his adventures with work I make a point of trying to send him with a snack of some sort. I do it so that he’s reminded that I’m thinking about him and sending my love, but also so that he’s got something to munch on if he gets hungry, or he can share with the people he’s with.
On Monday morning when he headed out, he left with a container of Fudge Drop cookies in his bag. They are kind of a cookie-brownie hybrid, gooey and unctuous but still cookie like enough to hold together. From what I hear, Mr and his fellows quite enjoyed them.
Fudge Drop Cookies
(Recipe from King Arthur Flour)
8 oz chocolate (I used 4 oz dark (70% cocoa), 4 oz milk)
3 Tbsp butter
1 Cup sugar
1 tsp espresso powder
1 tsp vanilla
1 Cup flour
1/4 tsp baking powder
1/4 tsp salt
1 Cup chocolate chips
- Melt together the chocolate and butter.
- In a second bowl, beat together the sugar and eggs until they are frothy.
- Combine the chocolate mixture with the egg mixture, and then stir in the rest of the remaining ingredients.
- The batter will be very loose, it will look like brownie batter. If you try to form it into cookies now, you will end up with puddles. So pop your cookie ‘batter’ into the fridge so that it firms up into a dough (~1 hour).
- Spoon the dough onto cookie sheets, to your desired size, and bake until just set (~11 minutes) in a 325° oven.
What I really love about these cookies is that they are covered in the shiny, cracked top that brownies have when you bake them. So cute! The espresso powder in these is a little bit much for me, coffee flavor makes my stomach turn, but it does intensify that chocolate (and Mr loves his coffee).
Mr says: These are like brownies disguised as cookies; soft insides with a nice crusty outside.
This time last year: How to Hard Boil an Egg
And the year before: Potato Salad Revisited