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Saucepan Fudge Drops


These addictive Saucepan Fudge Drops cookies are chewy with crunchy edges and fudge-like in the centre. The cookies are super easy to make and tastes really good, however, they don't keep very well. They will soften and lose their crunchy exterior very quickly. So, plan to make small batches and enjoy them fresh on the same day they are made. :-)



Recipe adapted from Bittersweet by Alice Medrich

Saucepan Fudge Drops

Ingredients

1 Cup (145g) All-Purpose Flour
¼ tsp Baking Soda
1/8 tsp Sea Salt
5 Tbsp Unsalted Butter
½ Cup plus 1 Tbsp (40g) Unsweetened Dutch-Process or Natural Cocoa Powder
2/3 Cup (I used ½ Cup/100g) Granulated Sugar
1/3 Cup (65g) Packed Light Brown Sugar
1/3 Cup (90g) Low Fat or Non-Fat Yogurt
1 tsp Vanilla Extract
2 to 3 tsp Powdered Sugar for dusting

Method

Arrange the racks in the upper and lower thirds of the oven and preheat the oven to 350˚F. Line two cookie sheets with parchment or wax paper.

Whisk the flour, baking soda, and salt together thoroughly. Set aside.

In a medium saucepan, heat the butter until it is melted and sizzling. Off the heat, stir in the cocoa until blended and smooth. Stir in the sugars until blended; the mixture will be stiff and sandy. Mix in the yogurt and vanilla. Add the flour mixture all at once and fold and stir until it is entirely moistened and incorporated into the cocoa mixture-do not stir more than necessary.

Scoop level tablespoons of the dough 1 ½ inches apart onto the lined cookie sheets. Use a fine strainer to sift powdered sugar over the tops.

Bake until the cookies look dry and cracked on top but still feel a little soft when pressed, 9 to 11 minutes. Rotate the sheets from top to bottom and front to back about halfway through the baking. Slide the cookies, on the paper, off the sheets and onto the racks to cool; or set the pans on the racks and let cool.

The cookies will keep for 2 to 3 days in an airtight container, although they soften and lose their crunchy exterior.

Makes about 32 cookies.

Comments

  1. Sounds great...would love to try this...now in my to do list :) Thanks Angie for sharing the recipe and Merry Xmas to you and family.

    Have a blessed Xmas,
    Elin

    ReplyDelete
  2. This is one of my favorite cocoa cookie recipe: so easy and addictive! I make mine with a soya heavy cream substitute and sometimes add dried cranberries :))

    ReplyDelete
  3. Mm, these sound great - I've been buying something similar from my local store but I prefer home-made. Don't suppose you have any pictures of inside the cookie? I'd love to see how gooey and awesome it looks!

    ReplyDelete
  4. Yum, I actually like how they soften pretty quickly - it's like eating a batter/cookie hybrid! And who doesn't love batter?? ;]

    ReplyDelete
  5. Sounds like a fabulous cookie to make right before having people over! YUM

    ReplyDelete
  6. I got the recipe for these from Cooking Light years ago. I always use vanilla yoghurt to make them even more chocolate/vanilla-y. They are delicious.

    ReplyDelete
  7. oh, I LOVE chewy cookies. thanks!

    ReplyDelete
  8. This is just like the Cooking Light recipe from 2002. I make this all the time. They may not keep very well at room temp, but the freeze very well.

    ReplyDelete

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