Love brownies. Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate to the max” flavor.
Sometimes can’t deal with the bake, wait to cool, cutting into squares messiness and fuss of brownies. Want something I can enjoy within 5 minutes of its exit from the oven. Something I can put on a plate and take with me – fast. Want Fudge Drops.
Every time I make these cookies (which, truth be told, is quite often), I think of a former colleague, Ana, who left King Arthur last year in order to be a full-time mom to her 2-year-old twins. Ana was our resident chocolate “apprecianado.” She could smell a brownie baking from three offices away; if something made with chocolate appeared in the taste-test area, Ana was invariably the first to know, to taste, to comment, and to come back for more.
The test kitchen bakers loved Ana. She was absolutely reliable in her reaction to anything chocolate: rolling eyes, a happy sigh, a comment to the effect that it was probably the BEST thing she’d ever tasted—just the over-the-top reaction a test baker loves.
Ana still visits occasionally, 2-year-olds in tow.
And when she does, she’ll invariably nose out any chocolate, and treat us to her classic reaction: “Perfect! LOVE it!” Thanks, Ana.
These cookies are basically brownies: flat, round, 2 ½” brownies. So if you enjoy sinfully, dark & fudgy brownies, you’ll love Fudge Drops.
First task: Combine the chocolate and butter. Since these cookies are heavily reliant on chocolate for their flavor, I like to use a good quality dark chocolate: Merckens.
Read, rate, and review (please!) our recipe for Fudge Drops.
Buy vs. Bake
BUY: Supermarket bakery 6-pack double chocolate chip cookies, 10 ounces: $4.29 for six 1 5/8-ounce cookies: 43¢/ounce
BAKE: Homemade Fudge Drops with chocolate chips (ingredients cost): $4.97 for thirty 1-ounce cookies: 17¢/ounce