Fudge Ecstasies

With only 1/4 cup of flour, the dough of these easy saucepan cookies will have a thinner, more batterlike consistency than regular cookie dough -- it is the secret to these tender, rich chocolate delights.

Fudge Ecstasies + enlarge image
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34 users rated this recipe an average rating of 4.0
Yields:
36 cookies
Prep:
20 mins
Bake:
8 mins 350°F per batch
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Fudge Ecstasies

Ingredients
1
12 ounce package (2 cups) semisweet chocolate pieces
2
ounces unsweetened chocolate, chopped
2
tablespoons butter
2
eggs
2/3
cup sugar
1
teaspoon vanilla
1/4
teaspoon baking powder
1
cup chopped cashews, pecans, or almonds

Directions

  1. Preheat oven to 350 degrees F. Grease a cookie sheet; set aside. In a medium heavy saucepan combine 1 cup of the chocolate pieces, the unsweetened chocolate, and butter. Cook and stir over low heat until melted. Remove from heat.
  2. Add eggs, sugar, flour, vanilla, and baking powder. Beat with a wooden spoon until combined, scraping sides of pan. (Mixture will be thin.) Stir in remaining 1 cup chocolate pieces and nuts.
  3. Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake for 8 to 10 minutes or until edges are firm and surfaces are dull and crackled. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack and let cool.

From the Test Kitchen

To Store:

Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

(Fudge Ecstasies)
    Per serving:
  • 102 kcal cal.,
  • 7 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 14 mg chol.,
  • 12 mg sodium,
  • 11 g carb.,
  • 1 g fiber,
  • 9 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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