Chocolate Cookies

Chocolate Cookies


"My grandmother used to make these and what a favorite they are. As I type this recipe, I see her handwriting and remember those good ole days! These are a delicate, cake like cookie with chocolate frosting. The nuts are optional, if you like them add them. Pecans or peanuts taste just as great as walnuts do."


servings 310 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 310 kcal
  • 15%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Cream brown sugar, shortening, melted chocolate, egg and buttermilk.
  3. Add dry ingredients and beat until smooth.
  4. Drop onto greased cookie sheet and bake for 12 to 15 minutes. Ice with Chocolate Cookie Buttercream Frosting when still warm but not hot.
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  1. 17 Ratings


If I could give these 10 stars, I would. These are the absolute best chocolate cookie. I have made them a couple of times and used regular all purpose flour and they still turn out great. Def...

Wow!These are amazing! I used all purpose flour instead of cake flour. I also had some whipping cream that needed to be used up so I used that instead of the buttermilk. These taste alot like br...

This recipie isnt anything too special. It's not very sweet or chocolatey. Not only that, but they look like they've been burnt, which is not good. It feels spongy too.

It was OK, definitely not too chocolatey. I added about a 1/4 cup of hershey's syrup and it made them better. My kids liked them, but only because they were so bland.

turned out horrible had no shape and tasteless

Delicious! I was out of brown sugar so I used sucanat mixed with regular sugar, and cut the total sugar down to 3/4 cup. I also used plain yogurt instead of buttermilk and oil instead of short...

When i melted the chocolate, it hardened right away. Dough was terrible consistancy. I couldnt even bake them

Batter is too runny. Unusable as cookies. Putting it in a loaf pan instead, hoping this runny mixture will somehow work as a cake.

I just baked these, and realized this recipe is the recipe (cut in half) that my mother got from her high school boyfriend's mother in the 50s, only hers bakes them at 325 and uses 1/4 cup less ...