Fudgies II

Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These are chocolaty, moist and rich. They almost taste like brownies. Tip: Do not overbeat cookie dough once the flour is added; the cookies will then be tough rather than tender.

By Nevena Long

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Recipe Summary

Servings:
21
Yield:
42 cookies
Nutrition Info
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Ingredients

21
Original recipe yields 21 servings
The ingredient list now reflects the servings specified

Directions

  • Cream the butter until light. Gradually beat in the white and brown sugar ( on low speed with a mixer if using one ) until creamy and light. Beat in the egg and vanilla.

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  • Melt the chocolate in a small, heavy saucepan over very low heat. Stir chocolate into the butter mixture.

  • Slowly stir in the salt and flour. Combine thoroughly. Stir in walnuts, if desired.

  • Shape into walnut-sized balls. Make an indentation with your thumb in each cookie. Bake at 350 degrees F (180 degrees C) for 10 to 12 minutes until just done. Cool on rack.

Nutrition Facts

Per Serving:
193 calories; protein 2.8g; carbohydrates 20.4g; fat 12g; cholesterol 26.3mg; sodium 79.5mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

naples34102
Rating: 4 stars
01/31/2011
While I mostly disagree with the submitter's description of these cookies as this recipe's first reviewer I'm happy to say I enjoyed them nonetheless. They have the sought after crispy edges with soft and chewy interiors but they are NOT overly chocolaty or fudgie nor do they "almost taste like a brownie" - they are very lightly chocolate. I wasn't sure of what the indentation in the cookie was for but all I know is I followed the directions and they turned out very pretty and well-shaped. I didn't used the optional walnuts but in their place I used candy-coated chocolate covered sunflower seeds. I'm glad I did because without them these cookies may have been a little short on flavor and would have looked a tad boring. The sunflower seeds also looked kinda cool in the indentations and gave the cookies a little pizazz. If I was to make one suggestion for these cookies it would be to add a cup of chocolate chips or M&M's (or the chocolate covered sunflower seeds of course!) which would not only give their appearance some spunk but would also bump up the chocolate flavor. Read More
Helpful
(9)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
naples34102
Rating: 4 stars
01/31/2011
While I mostly disagree with the submitter's description of these cookies as this recipe's first reviewer I'm happy to say I enjoyed them nonetheless. They have the sought after crispy edges with soft and chewy interiors but they are NOT overly chocolaty or fudgie nor do they "almost taste like a brownie" - they are very lightly chocolate. I wasn't sure of what the indentation in the cookie was for but all I know is I followed the directions and they turned out very pretty and well-shaped. I didn't used the optional walnuts but in their place I used candy-coated chocolate covered sunflower seeds. I'm glad I did because without them these cookies may have been a little short on flavor and would have looked a tad boring. The sunflower seeds also looked kinda cool in the indentations and gave the cookies a little pizazz. If I was to make one suggestion for these cookies it would be to add a cup of chocolate chips or M&M's (or the chocolate covered sunflower seeds of course!) which would not only give their appearance some spunk but would also bump up the chocolate flavor. Read More
Helpful
(9)
sadmom99
Rating: 5 stars
02/14/2013
These are deceptively awesome. They taste like crunchy little brownies. Not super sweet and tender. I dusted mine with powdered sugar and it was fabulous with a cup of coffee. Read More
Helpful
(2)
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