Fudge Drops
Indulge in the rich, chocolatey decadence of Fudge Drops—soft, chewy cookies that boast an irresistible brownie-like texture packed into bite-sized treats. This delightful recipe combines melted semi-sweet chocolate chips with a touch of cocoa powder for a deep, fudgy flavor, perfectly balanced by a hint of vanilla. Quick to make with just 15 minutes of prep time, these crowd-pleasing cookies are studded with extra chocolate chips and optional chopped nuts for added texture and indulgence. Ideal for holiday baking or satisfying your sweet tooth year-round, Fudge Drops are baked to perfection in under 10 minutes, leaving you with soft centers and slightly crisp edges. These easy-to-make cookies are a must-try for chocolate lovers seeking a simple yet decadent dessert!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 1.5 cups semi-sweet chocolate chips
- 0.75 cup granulated sugar
- 0.75 cup light brown sugar
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a small saucepan over low heat, melt the butter and 1 cup of semi-sweet chocolate chips together, stirring frequently, until smooth. Remove from heat and let it cool slightly.
In a large mixing bowl, whisk together the granulated sugar, light brown sugar, eggs, and vanilla extract until well combined.
Slowly pour the melted chocolate mixture into the sugar and egg mixture while whisking continuously until fully incorporated.
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring with a spatula or wooden spoon until just combined. Avoid overmixing.
Fold in the remaining 0.5 cup of semi-sweet chocolate chips and the optional chopped nuts, if using.
Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers still appear slightly soft.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.8 g | 214% | |
| Saturated Fat | 81.4 g | 407% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1408 mg | 61% | |
| Total Carbohydrate | 613.7 g | 223% | |
| Dietary Fiber | 47.1 g | 168% | |
| Total Sugars | 439.9 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 304 mg | 23% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 1749 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
