Chocolate Fudgy Cookies

Chocolate Fudgy Cookies

4 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
JENNFORSYTH
Recipe by  JENNFORSYTH

“I think the food colour for some reason makes the cookies' texture a lot better...I don't know why...but it helps!”

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Ingredients

Adjust Servings

Original recipe yields 4 dozen

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and food coloring. Mix in the chocolate hazelnut spread. Combine the flour, baking powder, and baking soda; stir into the sugar mixture until just blended. Fold in chocolate chips. Drop dough by spoonfuls 2 inches apart onto the prepared cookie sheets. These cookies spread.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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Reviews (4)

Rate This Recipe
KEZ
7

KEZ

I'm sorry but these did not impress me at all. When I'd finished mixing the ingredients I really felt like this would feel more at home in a cake pan. To the point where I went back and checked the amount of all the ingredients. They really do spread so you probably need more than 2 inches space. My main problem with them though was how sweet they were. If you like your cookies sweet then this recipe is for you. But I'm afraid not for me. Thanks for letting me try.

appleofmyeye
6

appleofmyeye

We have a family cookie bake each year and I usually select new cookie recipes to try. One recipe I chose included Nutella and hazelnuts. I purchased Nutella, but was unable to find shelled hazelnuts at my grocery store. I hopped on allrecipes.com to find an alternative recipe. This one should've been my first choice! It definitely peaked everyone's interest. I followed the recipe exactly (including the food coloring - I used red). It was difficult to tell by appearance when the cookies were done since there isn't any definite browning, but I stuck with the 10 min. bake time. The Nutella resulted in a moist, almost gooey center which remained soft after the cookies cooled. This recipe was rated a keeper by five out of five adults at our cookie bake. I will definitely hang on to this one!

pomplemousse
5

pomplemousse

If you are a fan of Nutella, you will be a fan of these cookies. You can definitely taste the nutella. They do end up as flat cookies, but the chocolate chips actually give a lot of them a bit of poofiness if you will. If you want these cookies to be a little more chocolatey, add more chocolate chips. Nutella has a distinct flavor and while it does have chocolate, it's not a huge punch of it. The dough does seem like cake dough; don't worry, it's fine. It dos spread, but not horribly so and they still keep their shape. We like these cookies and it's a good way to use up our Nutella that we keep forgetting about! thanks for the recipe.

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Nutrition

Amount Per Serving (48 total)

  • Calories
  • 124 cal
  • 6%
  • Fat
  • 6 g
  • 9%
  • Carbs
  • 16.7 g
  • 5%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

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