Fudge Drops

"From the King Arthur Flour Baker's Companion. These are cookies that taste like brownies! My family gave them 2 thumbs up!"
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2 photo by Bonnie G #2
photo by HisPixie photo by HisPixie
Ready In:
2 dozen




  • Preheat oven to 325 degrees F.
  • Melt the chocolate and butter together (double boiler or microwave). Stir until well melted.
  • In a separate bowl, beat together the sugar and eggs until thoroughly combined. Add the espresso powder (optional), vanilla, baking powder and salt, then stir into melted chocolate, mixing well.
  • Stir in the flour. Let the batter sit for at least 5 minutes to thicken; it should be the consistency of thick cake batter.
  • Drop the cookie dough in round blobs onto a parchment-lined or greased baking sheet. Leave about 2 inches in between dough balls (mine were never "balls" but more liquidy). You may place a nonpareil or kiss in the middle, if desired (I didn't).
  • Bake for 10 to 12 minutes,until the tops are shiny and cracked. You want them to bake all the way through but just barely; additional baking time will make them cakey and not fudgy.
  • Remove cookies from oven, wait 5 minutes and then transfer to wire rack to cool.

Questions & Replies

Got a question? Share it with the community!


  1. I also saw these on King Arthur and was sooo happy to see them already posted here for me. Made these for DGS's b-day party and turned out perfect. I couldn't find the recommended candy for the top so did find chocolate stars and they were great. I also used the chips in the dough. Followed the recipe exactly including baking time, putting in the fridge over night and even used a cookie scoop to make them a uniformed size. They were delcared perfect by every kid at the party AND the adults. Will sure be making this again. Thanks so much for posting.
  2. wow these were rich!. overbaked the first batch.. but the other ones.. mm. gooey and chocolately. i got 2.5 doz.. very finicky on baking.. be careful. i used the over baked ones to make icecream sandwiches with.. mmm. very flat cookies. and they wont crinkle until AFTER you take them out of the oven. (this is why my first ones burned.. i was waiting for the cracking) thanks
  3. I made these for a school bake sale. They were quick to prepare, but I found that I needed to chill the dough slightly before baking. If any one wants to follow my example and bake them for a sale, be sure to prepare them when there are no kids in the house or you won't have enough to sell!
  4. These are a really nice fudgy cookie. I put my dough in the fridge and it firmed up really nicely. I mistakenly cooked mine at 350 for 8 minutes but they turned out great dispite my mistake. Thanks for the recipe.


I'm the mother of triplet daughters and now 4 grandchildren; 2 step-grandchildren. I'm a critical care nurse by background, as well as hospice nursing. I love to cook and bake. My husband is a wonderful taste tester for me and never, ever complains about my many experiments and new dishes. Love that man. We have 4 cats: a neurotic gray calico named Cupcake, a kitten named RubyMae, a Maine coon named Arwen, a short-haired dilute torti Gigi,. One dog...a shepherd/sheltie, Greta. I been her since RecipeZaar days (miss that place). I'm from Pittsburgh, PA.
View Full Profile

Find More Recipes