Friday, December 7, 2012

Fudge Drops

Months ago I made Flourless Fudge Cookies, which are amazing.  You would never know that they are gluten free. I knew they had a flour version, but just never got around to making them since Ween is gluten free.  For some reason they popped into my head, and I knew it was time to make them.  I have enthusiastic co-workers that love when I bring stuff in.  One minute they are cursing at me for bringing things in, the next they are happily eating the goodness I brought.  Well, cursing isn't really right - more like lighthearted teasing about how they don't need the treats but will eat them anyways. 

food porn

The number of cookies slowly dwindle down through the day, and at some point today 2 of my co-workers started pimping out my baking services - which was hysterical.  When the end of the day rolls around and there are only a couple cookies left it's amusing to see what happens.  People pass by the container, look at it and keep going.  Then a minute later they circle back, debating if they should take another one or not.  The best part is one of my co-workers always goes in for the kill when there are a few left.  He holds the box up, makes sure no one else wants any, and then calls dibs on what's left so he can bring them home to his family.  The same thing happens every time, no matter what I bring in. 

Fudge Drops
makes 26-30 cookies
1 1/3 cups semisweet chocolate chips
3 tbsp butter
1 cup sugar
3 large eggs
1 tsp espresso powder
1 tsp vanilla extract
1 cup all purpose flour
1/4 tsp baking powder
1/4 tsp salt
  1. In a microwave safe bowl, melt butter and chocolate 30 seconds at a time until chocolate is melted.  Mix until smooth. 
  2. In a large bowl, beat the sugar and eggs until thoroughly combined.  Add the melted chocolate and then stir in the remaining ingredients, mix until incorporated.  Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or overnight).
  3. Preheat oven to 325 degrees.  Line cookie sheets with parchment paper or silicone baking mats.  Drop cookie dough by tablespoonfuls onto prepared sheets, leaving 2" between each cookie.
  4. Bake, rotating sheets halfway through, for 11-12 minutes, until their tops are shiny and cracked.  Don't overbake: if you do, the cookies will become crisp and not chewy.  Remove from oven and let cool on pan for 5 minutes, then transfer to wire racks to cool completely.  

No comments:

Post a Comment