Fudgy Chocolate Drops Recipes

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CHOCOLATE FUDGY COOKIES



Chocolate Fudgy Cookies image

I think the food colour for some reason makes the cookies' texture a lot better...I don't know why...but it helps!

Provided by JENNFORSYTH

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 48

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla extract
8 drops food coloring
¾ cup chocolate hazelnut spread
2 ¾ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
¾ cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and food coloring. Mix in the chocolate hazelnut spread. Combine the flour, baking powder, and baking soda; stir into the sugar mixture until just blended. Fold in chocolate chips. Drop dough by spoonfuls 2 inches apart onto the prepared cookie sheets. These cookies spread.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 123.8 calories, Carbohydrate 16.7 g, Cholesterol 17.9 mg, Fat 6 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 3.1 g, Sodium 82.4 mg, Sugar 10.7 g

FUDGY COCOA DROPS



Fudgy Cocoa Drops image

Crunchy on the outside and cake-like on the inside, these chocolaty treats won't last long, even with just the two of you! "I make them for my grandkids, too" notes Jill Duncan of Schriever, Louisiana.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1 dozen.

Number Of Ingredients 10

1/4 cup butter, softened
1/2 cup sugar
4-1/2 teaspoons 2% milk
3/4 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
2 teaspoons ground almonds

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in almonds. Cover and refrigerate for 10 minutes. , Roll dough into 12 balls. Place 2 in. apart on an ungreased baking sheet. Bake at 350° for 13-18 minutes or until set and tops are cracked. Cool for 2 minutes before removing to a wire rack.

Nutrition Facts : Calories 103 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 94mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

FUDGY CHOCOLATE CRINKLES



Fudgy Chocolate Crinkles image

These are more chocolatey than most, due to a mistake on my part (I accidentally used 50% more chocolate than the recipe called for), but I got so many raves from my Christmas cookie recipients, that I decided to make the error part of the recipe. All you chocolholics out there, enjoy! Prep time includes time for the dough to chill.

Provided by caetb

Categories     Dessert

Time 3h12m

Yield 60 cookies

Number Of Ingredients 9

1 (12 ounce) bag chocolate chips
1/2 cup butter
2/3 cup sugar
3 eggs
2 teaspoons vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1 2/3 cups flour
confectioners' sugar

Steps:

  • Preheat oven to 325.
  • Melt butter and chocolate chips together in a saucepan over medium-low heat or in the microwave, until the butter melts.
  • Remove from heat and stir until the chocolate melts and the mixture is smooth.
  • In the bowl of a mixer, beat together the sugar, eggs and vanilla.
  • Stir in the chocolate mixture.
  • Stir in the flour, baking soda and salt.
  • Chill the dough for 2-3 hours or overnight.
  • Pour approximately a cup of confectioners sugar into a shallow bowl.
  • Roll 1 1/4 inch diameter balls of dough (a heaping teaspoon) and drop the balls into the bowl of confectioners sugar.
  • Working with 4-5 at a time, shake the bowl until the balls are completely coated and place them on a greased or parchment-lined cookie sheet.
  • Leave about 1 1/2 inches between balls.
  • Bake for 10-12 minutes.
  • The cookies will flatten out and the surface will crack.
  • Cool on wire racks.
  • After the cookies have cooled, I like to shake a little extra sugar on top using a sifter or a small strainer.

Nutrition Facts : Calories 66.1, Fat 3.5, SaturatedFat 2.1, Cholesterol 14.6, Sodium 27.8, Carbohydrate 8.5, Fiber 0.4, Sugar 5.4, Protein 0.9

EASY CHOCOLATE DROPS



Easy Chocolate Drops image

Friends and relative of Heather De Cal, from Terrace Bay, Ontario, relish these crunchy goodies she gives.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 3-1/2 dozen.

Number Of Ingredients 4

1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup shoestring potato sticks
1 cup salted peanuts

Steps:

  • In microwave-safe bowl, melt chips; stir until smooth. Stir in potato sticks and peanuts. , Drop by teaspoonfuls onto waxed paper-lined baking sheets. Refrigerate for 15 minutes or until set. Store in airtight containers.

Nutrition Facts :

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