By Erica Callahan
FUDGE DROP COOKIES (Adapted from The Food Network)
What you need:
1/2 cup (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
1 cup packed light brown sugar
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
4 large eggs
**2 tablespoons buttermilk
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
11 ounces (1 bag) semisweet chocolate chunks
**Don’t have buttermilk in the fridge? No need to buy an entire carton. In a measuring cup add1 tbsp white vinegar to 1 c. milk (any kind will do) and let sit for 5 minutes. Voila, instant buttermilk!
What you do:
Preheat oven to 325 degrees F.
Put the butter and the unsweetened and semisweet chocolates in a heatproof bowl. Bring medium microwave-safe bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth. (You can also use the microwave, be sure not to use full power, 75% will do).
Stir the light brown and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
In another bowl, whisk the flour, cocoa, and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks.
Drop the batter in heaping tablespoons onto baking sheets lined with parchment paper (or ungreased baking sheets, if you don’t have any parchment)–a small ice cream scoop is ideal for this. Space the cookies about 2-inches apart. Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes.
Cool cookies on the baking sheet for 5 minutes, and then transfer to a rack to cool completely. Serve.
Store cookies in a tightly sealed container at room temperature for up to a week.
To jazz up the cookies:
There are tons of ways to add some different flavors to these cookies. You can substitute peppermint extract for the vanilla for a wonderful Junior Mint-type cookies. Or chop up Reese’s Peanut Butter Cups for the chocolate/peanut butter lovers. For a spicier cookie, add some chili powder or chopped crystallized ginger. Or you can really go wild and add dried fruit and chopped nuts.
