-
-
My review
Fudgies II
Nevena Long
"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."
Added to shopping list.
Go to shopping list.
Ingredients
servings 193Original recipe yields 21 servings (42 cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2Most helpful
Most positive
Least positive
Newest
1/31/2011
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 w...
2/14/2013
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.