Friday, July 01, 2005


*Click on the photo to enlarge

Fudgies (Adapted from KA Cookie Companion)

1 1/3 cups dark chocolate chips (or chopped bittersweet chocolate)
3 tablespoons butter
1 cup sugar
3 large eggs
1 teaspoon espresso powder
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt

Melt the chocolate and butter over a double boiler or in the microwave until melted, set aside.

In a medium bowl, beat the sugar and eggs until they are thoroughly combined. Slowly add this to the melted chocolate, then stir in the remaining ingredients. Mix until the batter resembles liquid brownie batter. Place the bowl in the refrigerator for at least 60 minutes; it will become solid enough to scoop out.

Preheat the oven to 325. Prepare two baking sheets with parchment paper or spray with cooking oil.

Drop the batter into 12 roundish blobs on each baking sheet, 2" apart. Using a 2 tablespoon cookie scoop will make this much easier.

Place in the oven and bake for 10-12 minutes, until the tops are shiny and cracked like brownies. They need to be baked just barely done with no liquid batter in the center of the cookie. If you want, you could bake 1 by itself to decide how long it will take and cut into it to see if there is any raw batter in the center.

Remove the cookies from the oven and wait at least 5 minutes before moving them to a rack. I tried to move mine after waiting but a very small layer stuck to the parchment. To solve this, I placed the sheet into the freezer for 10 minutes and they peeled off with a nice and flat bottom.

Makes 24 cookies.


  1. Wow Joe, this one is definitely one to try for my honey.

    Thanks for sharing

  2. These look great! Where do I find "espresso powder"? Is that the same as instant coffee?


  3. Amanda,

    While you could use Instant coffee - I find espresso has a better flavor. I find mine at Cost Plus World Market.

  4. I just made these for a friends birthday and added a Junior Mint to each one... I didn't even try them before I gave them to her... so I will have to wait for her reaction! They looked yummy... and nice and fudgy!

  5. BTW that is the 2nd dessert of yours I have tried Joe... keep posting those pretty pictures and I will be tempted by all the rest!!

  6. Thanks Chole! Glad you got a chance to make these!

  7. I made these fudgies as well. If you want to have a look on mine :

    You will excuse me if I did some little changes in the recipe but I had to adapt it to my sugar taste and the ingredients we did or did not have in France - it's always the same when we try to cook some foreign goodies, isn't it ! ;o) -.
    For example, you often use corn syrup, I don't really know what kind of flavor it has...
    Or you seem to have different sorts of brown sugar: packed brown sugar, firmly packed ?... What are they ? Does it have something to do with our "vergeoise blonde" and "vergeoise brune" ?
    Vergeoise is a slightly different kind of sugar : extremely fine (or thin!? as you like ;o) ), really compact, it also has a different flavor which is not very obvious to disclose but still. There are two kinds of "vergeoise" : blond, which is darker than white sugar but lighter than brown (sort of "beige"), and the dark (brune) version, which is really, really dark and tastes very strong ("corsé").
    Thank You Bye

  8. Thalie - Awesome job! Thanks for showing me the link!

    I wish I could help you more - brown sugar is white granulated sugar mixed with molasses here in the US.

  9. Hey there!

    I thought the cookies looked awesome and so i decided to give it a try, but when i did, it didn't turn out the way it's supposed to.

    I made half the recipe since it's my first time at it.

    It didn't spread, it was dry, and the top didn't crack. :(

    Do have any idea what went wrong?

  10. Danielle - Could something have been mis-measured when you halved the recipe?

  11. Hrmmm, i probably did :|
    Like the egg or maybe even the chocolate because i used blocks and not chips. I could've gotten the equivalents wrong. So maybe next time i'll use chips to make sure.

    Thanks so much for the tip :)

    Cheers on the awesome site!