Recipe: Chocolate Drop Cookies/Fudge Biscotti

I’m not quite sure where my mom got this recipe from. I know it’s in her Women’s Club cookbook, but I can’t remember if it’s one of the ones already in there or one she wrote into an empty space. Anyway, these were, and still are, my favorite Christmas cookie. When trying to plan ahead (and also due to a little overflow of flour), I accidentally discovered these also make a fabulous fudge flavored biscotti-like cookie.

Ingredients:
12 oz chocolate chips (strongly recommend dark chocolate chips, the darker, the better)
3 T butter
1 can Eagle Sweetened condensed milk
1 1/4 C. flour
1 t vanilla
1 C. finely chopped walnuts (optional, but highly recommended)

Baking tools:
Cookie sheets
Parchment paper
Large metal or glass bowl
Small pan to use with bowl for double boiler method
Spatula
Cooling rack
Saran/Cling wrap (if making biscotti)
Cutting board (if making biscotti)
Chef’s knife (if making biscotti)

When ready to bake: Preheat oven to 350 degrees Fahrenheit

Preparing the dough:
Using the double boiler method (doing this in the microwave does not give the same flavor and texture), melt the chocolate chips and butter making sure to scrape down the sides and bottom. I recommend using a bowl large enough for you to mix in the other ingredients once this mixture is done melting. Remove bowl from double boiler and pour in the can of sweetened condensed milk. Thoroughly incorporate into the chocolate. Mix in the vanilla. If using walnuts/other nuts, mix in at this point. Pour in no more than half the flour. Work it into the batter. Use elbow grease. This is a very dense batter. Pour in remaining flour and work it in. Be prepared for your hands and arm to hurt. Make sure you’ve fully mixed in the flour.

If making Chocolate Drop Cookies:
You want to use the batter immediately if you are making these. Line cookie sheets with parchment paper. I prefer to use a teaspoon measurer for a small bit of dough. Roll the piece of dough into a ball and place onto the parchment paper. These don’t really expand, so you can crowd them close together as long as they aren’t touching. You can definitely go larger, but I think a teaspoon is a perfect bite size. Bake for 8-10 minutes. If you make larger balls, say about a tablespoon, bake 10-12 minutes. When done, cool on a cooling rack. These cookies are easily frozen, but do not need to be refrigerated.

Makes between 4 and 6 dozen (48-72) cookies

If making Fudge Biscotti:
When you are done mixing the batter, form it into a log and tightly wrap in saran warp. Refrigerate for 24 hours. Remove from refrigerator, and unwrap. The dough will feel solid as a brick due to the density of the batter, so be prepared to use some force when slicing. Using a sharp chef’s knife, cut into 1/4 inch slices. If especially wide, cut in half. Line cookie sheet with parchment paper. Place cookies flat onto cookie sheet. Bake for 10 minutes. Take out of oven and slide cookies, parchment paper and all, onto a cooling rack. Let sit for approximately 15-20 minutes. Place cookies, parchment paper and all, back onto cookie sheet, but flip cookies over before putting back into oven for another 10 minutes. When done, remove from oven and cool on a cooling rack. The inner parts of these should still be a bit chewy, but the outer edges should be crispy.

Makes between 2 and 3 dozen (24-36) cookies/biscotti

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2 Responses to Recipe: Chocolate Drop Cookies/Fudge Biscotti

  1. Babygirl says:

    This sounds soo yummy. Nice

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