Fudge Chunkies

Fudge Chunkies

46 Reviews 8 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    1 h 30 m
springfield70
Recipe by  springfield70

“As a pastry chef, I have tried countless recipes for chocolate cookies. I haven't found another cookie that is better than this. They can be made without using a mixer. No need to exercise self-control - enjoy them with reckless abandon!”

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Ingredients

Adjust Servings

Original recipe yields 16 cookies

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Directions

  1. In a microwave-safe bowl, combine 1/2 cup of chocolate chips and butter. Heat for 1 minute at full power, stir and then continue to heat at 20 second intervals, stirring between each until chocolate has melted. Set aside to cool slightly.
  2. In a separate bowl, whisk together the egg, vanilla and sugar briskly until thick and pale, this may take a few minutes. Stir in the chocolate mixture. Combine the flour, baking powder, cocoa powder and salt; whisk into the batter just until blended. Fold in the nuts, remaining chocolate chips and raisins. Cover and chill dough for 1 hour.
  3. Preheat the oven to 325 degrees F (175 degrees C). Line baking sheets with parchment paper or grease lightly. Scoop out heaping tablespoonfuls of dough and roll them into balls. Place them 2 inches apart on the baking sheets and flatten slightly.
  4. Bake in the preheated oven until slightly puffed and just set, 13 to 15 minutes. Set the baking sheet on a cooling rack to cool. Cookies will firm up as they cool.

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Reviews (46)

Rate This Recipe
kimmydeshon
32

kimmydeshon

As a cookie...maybe but as a brownie....Perfection!!! crusty yummy outside; fudgey, soft, chewy inside. I put dough in a small baking dish and baked it for about 25 minutes and they are sensational. Chocolate overload heaven! Definitely making the double batch next time. I can hardly keep my hands out of the pan so my girls can have some when they get home from school!

MAGGIE MCGUIRE
32

MAGGIE MCGUIRE

For a chocoholic family, this recipe meets the criteria of very very chocolatey. However, after chilling one hour, the dough was quite sticky to work with. When baked, they were a more "cakey" style cookie. I prefer something crispy on the outside and soft on the inside. This cookie is soft all the way, with a tendancy to be crumbly. I still gave this four stars simply because of the uber "chocolatey" flavor. The texture left me feeling that something was missing.

Linda (LMT)
31

Linda (LMT)

Sinfully delicious chocolatey goodness. The best way to describe this incredibly rich chocolate cookie is like a truffle but it is a cookie. The outside gets a delicate thin crisp shell with the inside keeping an incredible softness that melts in your mouth like fudge. I covered and kept my extra baked cookies in the fridge and the next day they still had this consistency. The batter is very loose until well chilled (you need more than an hour) and then is able to be worked with as instructed (I chilled mine overnight). Don't overbake ... cookies will set up. I didn't have dutch-processed unsweetened cocoa powder which is acid-neutralized and used Hershey's natural unsweetened which was still good. The nut, chips and raisin combination perfectly compliment one another and there isn't anything I would change for this recipe except to double it to make more, more, more!!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 130 cal
  • 7%
  • Fat
  • 8.3 g
  • 13%
  • Carbs
  • 14.7 g
  • 5%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 23 mg
  • 8%
  • Sodium
  • 46 mg
  • 2%

Based on a 2,000 calorie diet

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