Chocolate cookies that crack when you bake them.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the chocolate chips and combine with the brown sugar and vegetable oil. Add the eggs one at a time and beat well. Stir in the vanilla.

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  • Combine the flour, baking powder and salt. Add flour mixture to the chocolate mixture. Stir in the chopped walnuts. Chill dough for a few hours.

  • Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.

  • Drop teaspoonfuls of dough in confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool on racks.

Nutrition Facts

160.5 calories; 1.7 g protein; 20.4 g carbohydrates; 15.5 mg cholesterol; 53.9 mg sodium. Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/15/2003
This is a wonderful recipe, but I would recomend reducing the oil to 1/3 cup. Read More
(16)

Most helpful critical review

Rating: 3 stars
07/22/2009
Cookies were tasty. But I'm wondering if 1 cup of flour is correct. The "dough" was more like batter til chilled for a long time. Even after 4 hours of chilling the cookies still spread pretty flat when baking. 1 cup of flour and 1 cup of chocolate chips does not sound like proper proportions. Just wondering. Read More
(13)
36 Ratings
  • 5 star values: 19
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
12/15/2003
This is a wonderful recipe, but I would recomend reducing the oil to 1/3 cup. Read More
(16)
Rating: 3 stars
07/22/2009
Cookies were tasty. But I'm wondering if 1 cup of flour is correct. The "dough" was more like batter til chilled for a long time. Even after 4 hours of chilling the cookies still spread pretty flat when baking. 1 cup of flour and 1 cup of chocolate chips does not sound like proper proportions. Just wondering. Read More
(13)
Rating: 5 stars
08/29/2002
This has incredible chocolate flavor! It was just what I was looking for flavor wise but when ready to take out of the oven it's almost impossible. The batter spreads so much a and stays so crumbly and oozy that when I tried to pick it up with the spatula the cookie kept falling apart and I had to just take each one and put it on the cooling rack and then shape it back to a cookie shape because it completely looses it's shape if you touch it while it's in the oven. Before this batter is even cooked though this recipe would make a great fudge I think. Anyway I highly reccomend this recipe for seriouse chocolate lovers like me but try to figure out a way so it's not so impossible to get the cookies out of the oven first! I just went back and put the rest of the batter into a small glass baking dish about 4 inches deep and about 9 inches lone and 4 inches wide and baked it. That's the way to do it atleast for me until I can find a way to do it in cookie form. This was it is a bit like fudge or a brownie. Very good regardless. Read More
(12)
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Rating: 4 stars
05/14/2003
These cookies turned out great for me. They were very soft coming out of the oven but I had no trouble moving them to the racks. The flavor and texture were wonderful. I just put the dough in the freezer for about 45 minutes befor baking. I made these for my 7 year old daughter's piano recital and they were a big hit with the kids and parents alike. I will make many more batches of these yummy cookies. Read More
(10)
Rating: 4 stars
06/24/2009
I've made them twice. The first time they turned out great tasted like cookies. The second time they were a little too soft more like brownies in cookie shape. overall they are like brownies smelled like brownies when baking. A little sweet. Read More
(8)
Rating: 4 stars
04/13/2008
Great for chocolate lovers. These taste exactly like a recipe I made off of a Baker's baking chocolate box one time. They tasted as great then as they do now. Read More
(7)
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Rating: 5 stars
04/20/2010
Amazing.... after a few changes from reading the reviews. Of course I didnt want droopy cookies so I added 1/4 cup cocoa to batter to thicken it up and I stuck it in the freezer for a 1/2 hour (cause im too impatient to wait for them in the fridge!). I used butter instead of oil cause thats what I had and I didnt dip them in powdered sugar just to eliminate the mess. I also added semi sweet chips to the batter. Well... they are amazing! Chocolate paradise! The stayed plump and round and perfect! Read More
(7)
Rating: 4 stars
02/02/2009
Mmm.. These were heavenly. I made these last night and my sister and I gobbled them up. Following a reviewer's advice I reduced the oil to 1/3c. Surprisingly the cookies do spread alot so they tasted like crispy thin cookies. Nevertheless delish! Read More
(7)
Rating: 5 stars
05/13/2009
I made these for a neighbor who lost his father (plus more for my sister and mom and my house) and they all got rave reviews. I did use pecans since I didn't have walnuts and added white chocolate chips. They were great and will be made again! Read More
(5)