Soft & Chewy Chocolate Drops

These cookies were born of adversity. Okay, that may be a little dramatic, but my cocoa powder is MIA! I’ve looked down, around and upside down and cannot locate it for the life of me. I never thought in a million years I’d have to start tagging my baked goods with tracking devices, but my little friends know their way around the kitchen and sometimes…well, not too long ago, I found a tube of red food coloring tucked neatly away in my dutch oven. I’ve found shoes in crock pots; my cell phone in a utensil drawer and building blocks in the refrigerator. There’s really no telling where that cocoa is and I was planning to use it today to make my mom a special treat for her birthday.

Fortunately, I still had unsweetened baking chocolate squares leftover from holiday baking and found a simple recipe on the back of the box that sounded perfect for a birthday treat and a Valentine’s Day post in one! I do think ‘fudgy’ should be somewhere in the title of this recipe though because these cookies are like ultra-moist brownies on the inside. They would probably frost well, but are rich and delicious as is.

Soft & Chewy Chocolate Drops
from Baker’s 
4 squares (4 oz.) unsweetened chocolate
3/4 c. butter
2 c. sugar
3 eggs
1 t. vanilla
2 1/2 c. all-purpose flour

Preheat oven to 350°

Microwave unsweetened chocolate and butter in large microwaveable bowl on high 2 minutes or until butter is melted. Stir melted butter and chocolate until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla (I used a hand mixer). Add flour; mix well (work your biceps!). Refrigerate 1 hour or until dough is easy to handle.

Shape dough into 1-inch balls and place 2-inches apart on baking sheets sprayed with cookie spray (I used a silicone mat). Bake 8 minutes or just until set (do not overbake). Cool on baking sheet 1 minute; remove to wire racks. Cool completely. Cookies will set more as they cool!

© Amy Carpenter @ Afternoon Popcorn Snack, 2013

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