Fudge Drops, adapted from the King Arthur Flour's Baking Companion Cookbook
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 95.5
- Total Fat: 4.7 g
- Cholesterol: 23.3 mg
- Sodium: 13.4 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 1.0 g
- Protein: 1.5 g
View full nutritional breakdown of Fudge Drops, adapted from the King Arthur Flour's Baking Companion Cookbook calories by ingredient
Number of Servings: 30
Ingredients
-
2 TBS butter
12 oz. bittersweet chocolate
2/3 cup sugar
3 eggs
1/4 tsp baking powder
1/4 tsp salt
1 tsp espresso powder
1 tsp vanilla
3/4 cup whole wheat pastry flour (or all purpose, if you don't have the whole wheat pastry flour)
Directions
1. preheat oven to 325.
2. melt butter and chocolate over low heat or microwave them. Don't let this overcook - stir the last bits of chocolate while the pan is off the heat.
3. Beat together eggs and sugar until creamy. Then beat in baking powder, salt, espresso powder and vanilla.
4. Stir egg mixture into the chocolate mixture, until thoroughly blended.
5. Stir in the flour.
6. VERY IMPORTANT: Let the batter sit for 10 minutes. It will thicken.
7. On parchment lined or greased cookie sheets, drop by 1 TBS blobs, preferably using a scoop. There should be 12 cookies per sheet.
8. Bake 10 - 11 minutes.
9. Remove and place on cooling racks, still on cookie sheets, and let cool for 5 minutes.
10. Remove cookies from sheets and continue to let cool on racks.
Makes 30 cookies
Number of Servings: 30
Recipe submitted by SparkPeople user JENSHAINES.
2. melt butter and chocolate over low heat or microwave them. Don't let this overcook - stir the last bits of chocolate while the pan is off the heat.
3. Beat together eggs and sugar until creamy. Then beat in baking powder, salt, espresso powder and vanilla.
4. Stir egg mixture into the chocolate mixture, until thoroughly blended.
5. Stir in the flour.
6. VERY IMPORTANT: Let the batter sit for 10 minutes. It will thicken.
7. On parchment lined or greased cookie sheets, drop by 1 TBS blobs, preferably using a scoop. There should be 12 cookies per sheet.
8. Bake 10 - 11 minutes.
9. Remove and place on cooling racks, still on cookie sheets, and let cool for 5 minutes.
10. Remove cookies from sheets and continue to let cool on racks.
Makes 30 cookies
Number of Servings: 30
Recipe submitted by SparkPeople user JENSHAINES.