Friday, July 01, 2005
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.