These crackly and chocolaty cookies are just like brownies, but way better. Chocolate lovers will fight over these babies.

Point Ina James
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Ingredients

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

Directions

Instructions Checklist
  • In a double boiler or microwave oven (on low), melt the chocolate and butter and stir together; set aside to cool.

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  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 cookie sheets.

  • In a large bowl, mix the eggs and sugar on high speed of an electric mixer for 2 to 3 minutes. On low speed, add the melted chocolate mixture and vanilla while mixing. Sift together the flour, baking powder, and salt; fold into the egg mixture with a large spoon. Stir in the nuts, and let the batter rest for 5 minutes.

  • Drop dough by tablespoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes. Cookies should spring back to touch. Remove cookies to wire rack to cool.

Nutrition Facts

159 calories; 10.2 g total fat; 28 mg cholesterol; 52 mg sodium. 16.4 g carbohydrates; 2.7 g protein; Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/04/2008
1: when making these cookies please use exact measurements .. 2: USE Bakers Semi sweet Chocolate Baking squares or A Similar Product of semi sweet chocolate squares. 3: PLEASE DO NOT USE CHOCOLATE CHIPS.. IT DOESN'T WORK TOO WELL. it makes the batter too runny I have always used squares to make these. I dont use Chocolate chips to make these. And they have never failed me ever when I used squares. 4: make sure you are using butter and exact measurements. 5: THIS BATTER DOES NEED TO STAND FOR AT LEAST 5 MIN MIN ..10 MINUTES MAX. 6: Use Regular size eggs Do Not use Large or Ex Large eggs because that would thin the batter more . I REALLY HOPE THESE TIPS HELP. Read More
(28)

Most helpful critical review

Rating: 2 stars
01/09/2009
I thought these were just OK. I replaced the nuts with white chocolate chips. Recipe's OK but I probably won't make them again. Thanks for sharing the recipe though. Read More
(5)
39 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 8
  • 1 star values: 7
Rating: 5 stars
11/04/2008
1: when making these cookies please use exact measurements .. 2: USE Bakers Semi sweet Chocolate Baking squares or A Similar Product of semi sweet chocolate squares. 3: PLEASE DO NOT USE CHOCOLATE CHIPS.. IT DOESN'T WORK TOO WELL. it makes the batter too runny I have always used squares to make these. I dont use Chocolate chips to make these. And they have never failed me ever when I used squares. 4: make sure you are using butter and exact measurements. 5: THIS BATTER DOES NEED TO STAND FOR AT LEAST 5 MIN MIN ..10 MINUTES MAX. 6: Use Regular size eggs Do Not use Large or Ex Large eggs because that would thin the batter more . I REALLY HOPE THESE TIPS HELP. Read More
(28)
Rating: 5 stars
11/04/2008
1: when making these cookies please use exact measurements .. 2: USE Bakers Semi sweet Chocolate Baking squares or A Similar Product of semi sweet chocolate squares. 3: PLEASE DO NOT USE CHOCOLATE CHIPS.. IT DOESN'T WORK TOO WELL. it makes the batter too runny I have always used squares to make these. I dont use Chocolate chips to make these. And they have never failed me ever when I used squares. 4: make sure you are using butter and exact measurements. 5: THIS BATTER DOES NEED TO STAND FOR AT LEAST 5 MIN MIN ..10 MINUTES MAX. 6: Use Regular size eggs Do Not use Large or Ex Large eggs because that would thin the batter more . I REALLY HOPE THESE TIPS HELP. Read More
(28)
Rating: 5 stars
01/21/2004
These are the best cookies I've ever made. It has a crisp outside with a chewy middle. My sister had a problem (and to a lesser extent I did the first time) with the cookies becoming too thin but it was a matter of actually allowing the batter to sit for at least five minutes before spooning it onto the cookie sheet. The batter needs to congeal or something. As for the person who had problem estimating with the chocolate chips...each baking square is one ounce so if you have a 12 oz package of chocolate chips just use the whole bag. Read More
(17)
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Rating: 4 stars
03/16/2009
Great cookies! You HAVE to follow the recipe and let this batter sit for the chocolate seize up a little before you bake them. I had to let mine sit longer than stated probably 15 minutes. They are sensitive in the oven (mine were perfect in 12 minutes) and there is not a lot of wiggle room between not done and too done. My family really loved these so I will probably make them again but they do take some mollycoddling so only make them if you can commit to the recipe and to watching them closely. Thanks!! Read More
(14)
Rating: 5 stars
03/08/2010
There are great for chocolate lovers! The batter alone is incredibly rich. I followed the recipe exactly and used unsalted butter. Let it rest for 10 minutes and it hardens up quite a bit... make sure to flatten them before you put them in the oven. The second time I made them I ran out of sugar so I used closer to 2/3 cup and I substituted chocolate chunks for the walnuts. They came out puffier and not as crackly but they did flatten out a bit after they cooled. I baked them for 14 minutes this time but I think 12 is enough. My coworkers thought these were fantastic! Great recipe:) Read More
(5)
Rating: 4 stars
03/28/2008
These are really good! I was worried because of some of the bad reviews so I halved it and it came out great! I don't know why there were so many problems with them - my 3 year old niece helped me and they still came out great! I had to make another whole batch because my family ate them all! Read More
(5)
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Rating: 5 stars
03/30/2009
My husband loved these. Requested I make them again. Very good. Read More
(5)
Rating: 5 stars
04/16/2008
I have been looking for a recipe like this for a long time. I didn't have 12 squares of baker choc only had 8 so I cut the rcipe in half best I could except I didn't have walnuts so I put a sprinkling more of flour in the dough. I had to try this recipe even with all the mixed reviews my dough turned out perfect i think alot of the trick is to really fold in the flour mixture and let it set. Also be sure to use baker semi sweet squares and butter not margerine. Since I halved the recipe I used 1 large egg. The origianal recipe calls for 3 normal size eggs. I left the dough set at room temp 5 mins then stuck it in freezer for 5 more. I spooned the dough onto the greases/floured cookie sheet in 1" balls trying not to touch the dough too much baked for 7 minutes....the cookies come out looking like the dough balls I put in..So those of you who got flat cookies must have done something wrong. My nexy batch I pressed the dough balls down a little...and they turned out perfect. these are perfect little fudgey brownie bites for your chocolate cravings! Read More
(5)
Rating: 2 stars
01/08/2009
I thought these were just OK. I replaced the nuts with white chocolate chips. Recipe's OK but I probably won't make them again. Thanks for sharing the recipe though. Read More
(5)
Rating: 4 stars
05/20/2004
Just so clever!!!!! WOW!! didnt do the salt tho... i tend to not add any salt in sweet recipes... Read More
(4)