Fudge Drops

(from Doris’s recipe box)

my variation

Source: King Arthur Flour Baker's Companion (from RecipeThing user carolinajoy)

Categories: baking


  • 12 oz. (2 cups) bittersweet or semisweet chocolate chips
  • 2 T butter
  • 3/4 cup sugar
  • 3 large eggs
  • 2 tsp espresso powder (or cappuccino)
  • 1 tsp vanilla extract
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup flour


  1. Preheat 325. Very slowly, melt together chocolate and butter in microwave or double boiler.

  2. In separate bowl, beat together the sugar and eggs.

  3. Add espresso powder vanilla, baking powder, and salt.

  4. Stir mixture into melted chocolate, mixing until well blended.

  5. Stir in the flour.

  6. Let batter sit for 5 minutes to thicken; it should be the consistency of thick cake batter.

  7. Use a cookie scoop to drop dough onto greased or parchment-lined cookie sheet. Leave 2 inches between cookies.

  8. Bake 10-12 minutes, until tops are shiny and cracked. They should be baked all the way through, but just barely.

  9. Remove from oven, wait 5 minutes, and transfer to wire rack to cool.

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