After being really good all week and only eating the Raw Cal-mond Cookies I posted in my last post for treats, I was in a real chocolate mood. It really was more that I was looking to bake something and Megan told me I could/should and I really should do what Megan says, you know, well, just because she’s a pretty smart woman! ;) So I flipped through some of my cookbooks. And I found Fudgie Wudgies. Say it a few times. It’s fun and just saying it made me really want to make them. I found these in Rosie’s Bakery Chocolate-Packed Jam Filled Butter-Rich No-Holds Barred Cookie Book, by Judy Rosenberg. THIS is a great book FULL of cookies—that’s my kind of cookbook!
Judy says her son, Jake, came up with the name for these chocolaty, fudgy cookies. These cookies are basically an almost flourless brownie cookie. As much as I love playing around with mix-ins in brownies, I can see these cookies being fun to try all kinds of good things inside. Brace yourself for this though, I’m a little shocked about it, too, but I followed Judy’s recipe pretty much exactly. I know, I can’t believe it either.
These brownie-like cookies have that shiny, crispy exterior and super fudgy middle, just like brownies. These have pecans and chocolate chips inside. If you’ll recall my somewhat recent Almond Joy Coconut Brownies (that are gluten-free), I think I’ll try these cookies with coconut flour and the almond/coconut mixture. Can you see me trying caramel hiding inside, toffee bits, some new candies I found, endless possibilities? Some tart dried cherries would also be really good. Ooh, if I don’t stop there, I’ll be back in the kitchen whipping up some more of these right away. They were gobbled right up by everyone here in less than a day. I probably got 24-30 cookies from the recipe (Judy suggests 20 big ones.). Here’s her recipe, adapted very slightly by me, mostly because my baking times for things are never as long as a recipe suggests.
Fudgie Wudgies, adapted by Katrina Smith from Judy Rosenberg, Rosie’s Bakery
6 ounces (1 cup) plus 4 ounces (3/4 cup) semisweet chocolate chips
10 tablespoons (1 1/4 sticks) unsalted butter
6 tablespoons all purpose flour
1 teaspoon baking powder
3 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup granulated sugar
1/2 cup pecans, toasted and chopped
Preheat oven to 325 degrees. Line baking sheets with parchment paper (or spray with cooking spray if no paper).
Melt the 6 ounces of chocolate chips and the butter in a glass, microwave safe dish in 20 second intervals, stirring between each, until melted. Allow to cool 5 minutes. Sift the flour, baking powder, cocoa, and salt together in a small bowl using a wire whisk.
Beat the eggs and vanilla with a wire whisk until combined.(or an electric mixer, but these were easy to do all by hand). Add the sugar to the egg mixture and blend until the mixture is thick, about 1 minute. Scrape the sides of the bowl with a rubber spatula. Add the melted chocolate and whisk together well. Scrape the bowl again. Add the flour mixture and blend just until combined. Stir in the 4 ounces of chocolate chips and the pecans.
Drop by tablespoonfuls, or with a cookie scoop onto the baking sheets about 2 inches apart (I only did 8 to a sheet as they spread a bit). Bake the cookies until they form a thin crust (Judy suggests 14-16 minutes.) I only baked mine 11 minutes. If baking for 11 minutes, let sit on baking sheets for 3 minutes, the remove to a wire rack to cool. If baking for the longer time, remove from sheets immediately.
I just need to say it again—Fudgie Wudgies! Mmmm!
Ooh, before I forget (and I most often do-so sorry to anyone I may have forgotten to thank), but I received a lovely award, the Happy 101 Award from Mimi at Mimi's Kitchen and just wanted to thank her for thinking of me! So nice to be loved! ;) Thanks!