Fudgy Chocolate Balls Recipe

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Fudgy Chocolate Balls Recipe

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These cookies may be small, but every bite is packed with big chocolate flavor. I sometimes dip the tops of the cookies in the frosting instead of spreading the frosting on top.
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch

Ingredients

  • 1/3 cup butter
  • 2 ounces unsweetened chocolate
  • 1 cup sugar
  • 1 egg plus 1 egg yolk, beaten
  • 1/2 teaspoon vanilla extract
  • 1-1/3 cups all-purpose flour
  • 1/2 cup chopped walnuts
  • FROSTING:
  • 1 ounce unsweetened chocolate
  • 1 tablespoon butter
  • 1 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 2 to 3 tablespoons milk

Directions

In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat the sugar, egg and egg yolk. Stir in vanilla and chocolate mixture. Gradually add flour to chocolate mixture.
Roll into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until firm. Remove to wire racks to cool completely.
For frosting, melt chocolate and butter; stir until smooth. Stir in the sugar, vanilla and enough milk to achieve spreading consistency. Frost cooled cookies. Yield: 5 dozen.
Originally published as Fudgy Chocolate Balls in Best of Country Cookies 1999, p67

Nutritional Facts

2 each: 111 calories, 5g fat (2g saturated fat), 21mg cholesterol, 28mg sodium, 16g carbohydrate (10g sugars, 1g fiber), 2g protein.

  • 1/3 cup butter
  • 2 ounces unsweetened chocolate
  • 1 cup sugar
  • 1 egg plus 1 egg yolk, beaten
  • 1/2 teaspoon vanilla extract
  • 1-1/3 cups all-purpose flour
  • 1/2 cup chopped walnuts
  • FROSTING:
  • 1 ounce unsweetened chocolate
  • 1 tablespoon butter
  • 1 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 2 to 3 tablespoons milk
  1. In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat the sugar, egg and egg yolk. Stir in vanilla and chocolate mixture. Gradually add flour to chocolate mixture.
  2. Roll into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until firm. Remove to wire racks to cool completely.
  3. For frosting, melt chocolate and butter; stir until smooth. Stir in the sugar, vanilla and enough milk to achieve spreading consistency. Frost cooled cookies. Yield: 5 dozen.
Originally published as Fudgy Chocolate Balls in Best of Country Cookies 1999, p67

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