Fudgy Chocolate Cookies Recipe

3.5 3 3
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Fudgy Chocolate Cookies Recipe

Read Reviews
3.5 3 3
Publisher Photo
Folks who love brownies will enjoy these fudgy treats from Miriam Miller of Thorp, Wisconsin. The recipe makes less than a dozen large cookies that are chock-full of pecans and chocolate chunks.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 8 ounces semisweet chocolate, chopped and divided
  • 2 tablespoons butter, softened
  • 1/3 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 cup chopped pecans

Directions

In a microwave, melt four four ounces of chocolate; cool to room temperature. Coarsely chop remaining chocolate; set aside.
In a small bowl, cream butter and brown sugar. Beat in egg and vanilla. Add cooled chocolate; beat until blended. Combine flour and baking powder; gradually add to creamed mixture. Stir in pecans and chopped chocolate.
Drop by 1/4 cupfuls onto an ungreased baking sheet. Bake at 350° for 10-12 minutes or until firm and tops are cracked. Let stand for 2 minutes before carefully removing to wire racks to cool completely. Yield: about 9 cookies.
Originally published as Chewy Chocolate Cookies in Quick Cooking July/August 2004, p12

Nutritional Facts

1 each: 181 calories, 14g fat (3g saturated fat), 30mg cholesterol, 47mg sodium, 14g carbohydrate (10g sugars, 2g fiber), 3g protein.

  • 8 ounces semisweet chocolate, chopped and divided
  • 2 tablespoons butter, softened
  • 1/3 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 cup chopped pecans
  1. In a microwave, melt four four ounces of chocolate; cool to room temperature. Coarsely chop remaining chocolate; set aside.
  2. In a small bowl, cream butter and brown sugar. Beat in egg and vanilla. Add cooled chocolate; beat until blended. Combine flour and baking powder; gradually add to creamed mixture. Stir in pecans and chopped chocolate.
  3. Drop by 1/4 cupfuls onto an ungreased baking sheet. Bake at 350° for 10-12 minutes or until firm and tops are cracked. Let stand for 2 minutes before carefully removing to wire racks to cool completely. Yield: about 9 cookies.
Originally published as Chewy Chocolate Cookies in Quick Cooking July/August 2004, p12

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LadyMerlin User ID: 7246803 103734
Reviewed Aug. 21, 2014

"I'm not sure what happened, but this turned out awful for me! I followed the directions exact and the batter was very runny, like cake batter. There is no way I could even scoop anything out, it would have just spread out on the pan into a tin cake-like layer. I dumped it and was sad to leave my chocolate craving unfulfilled. :("

MY REVIEW
ebramkamp User ID: 702841 62607
Reviewed Jun. 6, 2013

"Super easy and yummy cookies. I used mini semi-sweet chocolate chips so didn't need to chop anything plus I always have chopped pecans ready to use in our freezer so this recipe was a snap to make. I did bake them for 14 minutes to get the right texture but I was bakng on stoneware,"

MY REVIEW
lv2beam User ID: 6220924 58935
Reviewed Mar. 25, 2012

"Wow!! These were so quick and easy to make, but they are FANTASTIC! They have an amazing texture - chewy like a brownie, yet crisp on top. Truly, one of the best cookies I've ever baked. Everyone raved, so this one is a keeper for years to come. Thank you for sharing! (Oh - and these are also great with toffee bits added.:))"

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