Double Fudge Drops
Source of Recipe
from ucook com
Double Fudge Drops
An indulgence for chocolate aficionados: a soft, dark chocolate cookie
chock-full of bittersweet chocolate chunks that is as good as it sounds.
Choose premium-quality chocolate for these cookies.
1/4 cup all-purpose flour
1/8 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter
7 squares (7 ounces) bittersweet or semisweet chocolate, chopped, divided
1 large egg
1/2 cup sugar
1 teaspoon pure vanilla extract
Preheat the oven to 350°F. Line the baking sheets with baking parchment or
aluminum foil. Chop 4 squares of the chocolate coarsely and set aside. Chop
the remaining 3 squares of chocolate into smaller chunks and set aside. In a
small bowl, whisk together the flour, baking powder, and salt; set aside.
In the top of a double boiler set over barely simmering water, melt the
butter and coarsely chopped chocolate, stirring until smooth. Set aside to
cool for a few minutes. In a medium bowl, whisk together the egg and sugar;
add the vanilla extract. Whisk in the melted chocolate mixture. Gradually
add the flour mixture to the batter. Stir in the smaller chocolate chunks.
Drop rounded teaspoonfuls of dough 2 inches apart on the prepared baking
sheets. Bake in the center of the oven for about 13 to 15 minutes, or until
glossy and set. Let the cookies cool on the baking sheet for a few minutes,
then transfer them to a wire rack to cool completely. Store in an airtight
container. Well-wrapped cookies may be frozen.
Makes about 1-1/2 dozen cookies
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