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.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

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

102 calories; 7 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 14 mg cholesterol; 12 mg sodium. 65 mg potassium; 11 g carbohydrates; 1 g fiber; 9 g sugar; 1 g protein; 0 RE vitamin a; 49 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 1 mg iron;

Reviews (2)

36 Ratings
  • 5 star values: 25
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 2
Rating: 5.0 stars
01/07/2020
This is my favorite cookie recipe. I have tried other fudge cookies, including flourless ones, and nothing comes close. Keys are: (1.) use good quality unsweetened chocolate and good quality chocolate chips. Grocery store chocolate chips are okay for the first 'melt.' (2.) Layer the chips, mixing dark chocolate, white chocolate, semi-sweet, etc. (3.) Add espresso powder to enhance the chocolate taste. (4.) As mentioned, do not overbake. The batter freezes beautifully. This is an extraordinarily versatile method. I substitute walnuts sometimes. I have also made a flourless version and an eggless version, substituting, for flourless, ground oats or gluten-free flour. For eggless, I've used Maca powder or hemp seed instead of eggs. I have sub'ed olive oil for butter. I also make these with absolutely no added sugar. Yes, they taste bittersweet, but delicious. This is a superb recipe and can be made to be reasonably low calorie.
Rating: 5.0 stars
01/07/2020
This is my favorite cookie recipe. I have tried other fudge cookies, including flourless ones, and nothing comes close. Keys are: (1.) use good quality unsweetened chocolate and good quality chocolate chips. Grocery store chocolate chips are okay for the first 'melt.' (2.) Layer the chips, mixing dark chocolate, white chocolate, semi-sweet, etc. (3.) Add espresso powder to enhance the chocolate taste. (4.) As mentioned, do not overbake. The batter freezes beautifully. This is an extraordinarily versatile method. I substitute walnuts sometimes. I have also made a flourless version and an eggless version, substituting, for flourless, ground oats or gluten-free flour. For eggless, I've used Maca powder or hemp seed instead of eggs. I have sub'ed olive oil for butter. I also make these with absolutely no added sugar. Yes, they taste bittersweet, but delicious. This is a superb recipe and can be made to be reasonably low calorie.
Rating: 2 stars
12/31/2013
2 stars, OK, but not our cup of tea. Don't know what happened to all the reviews I saw originally that said not to over bake, which may have helped a bit, but these are not sweet cookies. Easy to make but if you print off the instructions make a BIG note next to 1st ingredient (bag of chocolate chips)--DIVIDED--so you don't do like I did, dump the whole bag in & have to start over. Easy to make. I think I would have preferred milk chocolate & no nuts, but then those would be other recipes, wouldn't they? And for me, there are just tons of other ones out there I like better.
Advertisement
Rating: Unrated
11/22/2015
the key to these cookies is to watch the edges for the slightest bit of brownness , and watch for the tops to dull in color . overbaking is disasterous . they are so rich it pays to have an entire milk cow handy . im going to town right now to get ingredients . i prefer chopped walnuts in them .