FUDGIE WUDGIES RECIPE

Fudgie Wudgies Recipe image

Provided by @MakeItYours

Number Of Ingredients 11

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

Steps:

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.