Chocolate Fudge Drop Cookies Recipe! Great for Christmas and all year long!

Chocolate Fudge Drop Cookies Recipe

Chocolate Fudge Drop Cookies Recipe! Great for Christmas and all year long!

Chocolate Fudge Drop Cookies

To me, this is just the perfect cookie. It mixes my love of chocolate & cookies together in one! They have delicious chewy center with a crisp outer rim. Consider it more of a Fudge Brownie cookie! You honestly can’t have just one. You will find yourself walking by the kitchen to grab another one, all while promising that this is the last one you’re going to eat! Yeah…that’s so not happening. I’m on my cookie mission, and I think I’ve done pretty darn good. Don’t take my word on it, you can ask everyone that’s been visiting…and even my neighbors. I’ve told them that they are my official taste testers of the season! They didn’t seem to have a problem with that at all. I didn’t have a problem with testing them either! Enjoy the recipe, and taste test away!

Chocolate Fudge Drop Cookies Recipe
Yield: 30

Chocolate Fudge Drop Cookies Recipe

Prep Time: 1 hour 15 minutes
Cook Time: 8 minutes
Total Time: 1 hour 23 minutes

Ingredients

  • 1 1/2 cups of semisweet chocolate chips
  • 1/4 cup of salted butter
  • 2 eggs
  • 3/4 cup of granulated sugar
  • 4 tablespoons of all purpose flour
  • 1/2 teaspoon of baking powder
  • 1 teaspoon of salt

Instructions

  • In a medium sized saucepan, melt the butter and sugar. Once sugar is dissolved, add in your chocolate chips. Once they chips have melted, you will notice that you have a somewhat globular shaped mixture.
  • Allow mixture to cool for about 15 minutes.
  • Add in your 2 eggs and mix thoroughly. Then add in the flour, baking powder and salt.
  • Allow mixture to firm and cool (not in the refrigerator) for about an hour.
  • Preheat oven to 350 after mixture has cooled.
  • Use a small ice cream scoop (or teaspoon will work) and place dollops of cookie dough on greased cookie sheet (I always recommend using non-stick parchment paper or a silpat). Leave about 1 inch to 1 1/2 inches in between cookies.
  • Bake for 8 - 10 minutes. Allow to rest for a minute before transferring to a cool rack.