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Saucepan Fudge Drops

Saucepan Fudge DropsFor me the presence of homemade cookies is something very calming. Maybe because the heavenly smell of freshly baked cookies brings back memories of a simpler more secure time in life, I don’t know… Homemade cookies are the ultimate comfort food and I just love baking cookies.

In the last few weeks I found myself bookmarking nearly every cookie recipe I’ve come across. And then one evening, not so long ago we found we both crave something chewy and chocolaty. Instinctively, I opened my “chocolate cookies” bookmarks and pulled one of the many recipes I had stored. I later realized that I possess a small collection of variations of the same recipe (!) coming from Alice Medrich book Bittersweet: Recipes and Tales from a Life in Chocolate

So at this point it’s difficult to say where exactly I saw it first but I can understand why these saucepan fudge drops are such a foodie trend these days. And also why Alice Medrich is deservedly called The First Lady of Chocolate.

The cookies are rich and fudgy inside, crispy at the edges and densely chocolaty.  They are also so easy and quick to make – a real emergency treat even for any chocoholic!

Makes around 30 cookiesSaucepan fudge drops

Prep and baking time: 25-30 minutes

Ingredients:

145g (1 cup) all-purpose flour
¼ tsp baking soda
1/8 tsp sea salt
70g (5 tbsp) butter
40g (1/3 cup) unsweetened cocoa powder
100g (½ cup) granulated sugar
65g (1/3 cup) light brown sugar, tightly packed
80ml (1/3 cup) yogurt or buttermilk*
1tsp vanilla extract

*As I didn’t have any yogurt the first time I tried the recipe, I used the same quantity of milk, mixed with ½ tsp lemon juice – my favorite buttermilk substitution. We liked the result so much, that I actually never tried the original, using yogurt.

Method

Preheat the oven to 180C/350F. Place the oven racks in the upper and lower thirds of the oven. Line two cookie sheets with parchment or silicon mat.

Melt the butter in a saucepan over medium heat. When the butter is sizzling, remove from heat and add sifted cocoa powder. Whisk until smooth.

Add the two types of sugars and stir until combined. At this point the mixture will be sandy and stiff. Stir in the vanilla extract and the yogurt (buttermilk).

Sift over the mixture flour, baking soda and salt and gently stir until just combined.

Scoop level tablespoons of the dough 1 ½ inches apart onto the lined cookie sheets. At this point the dough is smooth and not too sticky, so it is easy to shape it. Also, the original recipe calls for some powdered sugar, sifted over the cookies at this point, but I omit this step.

Bake the cookies until they look dry on top and are cracked all over, but are still slightly soft (meaning moist) when pressed – that’s about 10-12 minutes. Rotate baking sheets from top to bottom and front to back about half way through to ensure even baking.

Slip the parchment or silicon mat and cool over racks this way. And that’s all. Enjoy!

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