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Ooey Gooies

Kevin Ryan

An incredible amount of chocolate, but oh so good. Like free-standing brownies! Reserve for those you really love.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 993 kcal
  • 50%
  • Fat:
  • 65.8 g
  • 101%
  • Carbs:
  • 101.5g
  • 33%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Melt the pound of chocolate and the butter together in a saucepan.
  2. In another bowl, beat the eggs and the sugar together at high speed until the mixture becomes thick and lemon colored and falls in ribbons from the beaters, about 5 minutes.
  3. Gently fold the melted chocolate-butter mixture into the egg mixture. In a separate bowl, sift the flour and baking powder together. Sift half of this over the chocolate mixture; fold it in. Repeat with the remaining flour mixture. Fold in the nuts and the chips.
  4. Cover the dough and chill for at least a few hours and as long as overnight.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Wet your hands and remove large (about 3 tablespoons worth) clumps of chilled dough and quickly roll them into balls. Place the balls about 3 inches apart onto parchment lined sheets. Bake for about 18-20 minutes. The cookie will still appear moist when removed from oven but will firm up when cooled. Remove from oven and cool on sheet for about 10 minutes. Remove to a rack to cool.
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