Fudgies II2 Reviews
“These are chocolaty, moist and rich. They almost taste like brownies. Tip: Do not overbeat cookie dough once the flour is added; the cookies will then be tough rather than tender.” - by Nevena Long
Original recipe yields 42 cookies
- Cream the butter until light. Gradually beat in the white and brown sugar ( on low speed with a mixer if using one ) until creamy and light. Beat in the egg and vanilla.
- Melt the chocolate in a small, heavy saucepan over very low heat. Stir chocolate into the butter mixture.
- Slowly stir in the salt and flour. Combine thoroughly. Stir in walnuts, if desired.
- Shape into walnut-sized balls. Make an indentation with your thumb in each cookie. Bake at 350 degrees F (180 degrees C) for 10 to 12 minutes until just done. Cool on rack.
Amount Per Serving (21 total)
- 193 cal
- 12 g
- 20.4 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"While I mostly disagree with the submitter's description of these cookies, as this recipe's first reviewer I'm happy to say I enjoyed them nonetheless. They have the sought after crispy edges with so..." See moreft and chewy interiors, but they are NOT overly chocolaty or fudgie, nor do they "almost taste like a brownie" - they are very lightly chocolate. I wasn't sure of what the indentation in the cookie was for, but all I know is I followed the directions and they turned out very pretty and well-shaped. I didn't used the optional walnuts, but in their place I used candy-coated, chocolate covered sunflower seeds. I'm glad I did because without them these cookies may have been a little short on flavor and would have looked a tad boring. The sunflower seeds also looked kinda cool in the indentations and gave the cookies a little pizazz. If I was to make one suggestion for these cookies, it would be to add a cup of chocolate chips or M&M's (or the chocolate covered sunflower seeds, of course!), which would not only give their appearance some spunk, but would also bump up the chocolate flavor."
Black Walnut Cookies I
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