It’s cookie swap season, and of course Mary Helen is going to show up with those expertly-decorated sugar cookies. You know, the ones that just kill your spirit and leave you reaching for the slice-n-bake dough at the market because let’s face it, her cookies are the star and yours will always be just filler.
Oh no girl. Not this year. This year you are bringing fudge drops, which are kind of like cheating because they are more brownie than cookie but no one will notice because they are OM NOM to the nth degree.
I adapted this recipe somewhat from the famous King Arthur Fudge Drops. Definitely follow their recipe if you have the stuff around, but if not, feel free to get creative. It’s chocolate, so do it your way: dark, milk, 99.9% cacao, whatever. Make it memorable, but most of all, make it yours.
1 1/3 cups semisweet chocolate chips
3 tablespoons butter
1 cup sugar
3 large eggs
1 teaspoon vanilla
1 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk chocolate chips
You’ll need two bowls, one big and one small, a couple of cookie sheets, two tablespoons and a fork. I like to use these awesome measure/mix/pour bowls from Pampered Chef. They survived the hurricane, and I use them just about daily.
double boiler small microwaveable bowl, slowly melt together semisweet chocolate and butter by heating in 30-second intervals and stirring. Be careful not to burn the chocolate – usually I stop nuking once the chips have started to melt and just keep stirring until they’re done.
In the larger bowl, mix together the eggs and sugar until smooth. Add the melted chocolate and the rest of the ingredients. This is going to end up looking like brownie batter. It’s cool, just cover and stick in the fridge, then go watch Elf. Or A Christmas Story, or Rudolph or even Prancer. Whatever’s your thing.
Once the movie is over and you’re feeling a nice combination of merry and smug in the knowledge that Mary Helen can kiss your awesome-cookie-making tush, preheat the oven to 325 degrees Fahrenheit and lightly grease two cookie sheets.
Drop tablespoons of the dough onto the sheets, being careful ’cause it’s still pretty sticky. Also, some of it has a tendency to end up in your mouth. That’s alright with me, unless you’re funny about raw eggs.
Leave a bit of space between the cookies, because they will spread out. Bake for 11 minutes or until they start to crack on top.
Remove them from the oven and wait about three minutes before transferring them to a plate or your mouth. They cool off quickly, so you’ll be tempted.
I busted out the Frosty cookie plate for this batch. I always love when it’s time to use this plate again. Look how cheerful this dude is. Of course he’s happy, he gets to rub up against cookies all day.
This recipe makes about 3 dozen cookies, but of course that can change with how big or small you make them.