“Fudgey cookie, crackly on the outside and moist inside.” - by Rosina
Ingredients
Adjust Servings
Original recipe yields 3 dozen
Directions
- Chop chocolate and melt with 3 tablespoons butter or margarine in the top of a double boiler over simmering water. Stir until melted. Remove from hot water and cool slightly.
- Mix together flour, baking powder and salt and set aside.
- Beat together sugar and eggs until thick and creamy. Mix in vanilla and melted chocolate. Add flour mixture until well blended. Add chocolate chips and nuts.
- Drop by teaspoonfuls about 1-1/2 inches apart on greased cookie sheet. Bake in a 350 degrees F (175 degrees C) oven for 8 minutes or until tops are cracked and shiny. Cool on sheet 3-5 minutes. Remove to racks to cool completely.
Nutrition
Amount Per Serving (18 total)
- Calories
- 228 cal
- 11%
- Fat
- 12.8 g
- 20%
- Carbs
- 28.7 g
- 9%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"The cookies were absolutely delicious and lived up to my excitement for fudge crinkles, crackles, chewies, by any name my favorite cookie! I had to tweak the proportions as well, and the cookies took..." See more no more than 6 minutes. Due to my limited tins and pans, I found out that this combination of ingredients - in any preferred measurements - is an indulgence as well as an invincible go-to for any event. It can make an amazing pie crust on the bottom or, if you line the pie tin with wax paper and grease+powdered sugar the paper, you can flip it onto the top of a pie or cheesecake! or for cookie cake (if you add a bit of baking soda and almost double the chocolate chips, it's SO crackly outside and fudgy inside)! I can't imagine this recipe with anything less than Ghirardelli 60% dark or semi-sweet chocolate chips- it's worth the extra dollar over Hershey. I am so excited to add this to my catering platters! "
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