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.
- 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.
- 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.
- 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
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