A very dark, rich chocolate cookie for the true chocoholic. This recipe uses relatively little flour, resulting in dense, fudge-like cookies. These cookies keep well in the freezer (but you may have a hard time waiting for them to thaw before you eat them).

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.

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  • Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart.

  • Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

112 calories; 6.8 g total fat; 21 mg cholesterol; 40 mg sodium. 13.9 g carbohydrates; 1.6 g protein; Full Nutrition

Reviews (479)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/30/2010
I think these are the greatest very quick and easy to make they're especially a hit with all the ladies. I've been making these for over 2 years now and I still get raves over them. I sometimes add a teaspoon of instant coffee to the recipe and also substitute 1/2 cup of bittersweet chocolate chips in the first cup of chips in the recipe. To help make handling the dough easier I keep my hands damp with cold water rinsing occasionally while I'm rolling the dough into balls I also always use parchment paper when baking any cookie recipe. Read More
(236)

Most helpful critical review

Rating: 1 stars
03/02/2011
This cookie recipe was a great failure. Expensive to make time consuming and the cookies hardened by the next day to a tooth breaking status in an air tight container. I have made cookies forever and this was disappointing. Read More
(9)
629 Ratings
  • 5 star values: 504
  • 4 star values: 85
  • 3 star values: 20
  • 2 star values: 8
  • 1 star values: 12
Rating: 5 stars
01/30/2010
I think these are the greatest very quick and easy to make they're especially a hit with all the ladies. I've been making these for over 2 years now and I still get raves over them. I sometimes add a teaspoon of instant coffee to the recipe and also substitute 1/2 cup of bittersweet chocolate chips in the first cup of chips in the recipe. To help make handling the dough easier I keep my hands damp with cold water rinsing occasionally while I'm rolling the dough into balls I also always use parchment paper when baking any cookie recipe. Read More
(236)
Rating: 5 stars
01/30/2010
I think these are the greatest very quick and easy to make they're especially a hit with all the ladies. I've been making these for over 2 years now and I still get raves over them. I sometimes add a teaspoon of instant coffee to the recipe and also substitute 1/2 cup of bittersweet chocolate chips in the first cup of chips in the recipe. To help make handling the dough easier I keep my hands damp with cold water rinsing occasionally while I'm rolling the dough into balls I also always use parchment paper when baking any cookie recipe. Read More
(236)
Rating: 5 stars
01/13/2008
SO DECADENT! I just got done making these and they are so delicious! I noticed that others had trouble with the cookies spreading so I froze the batter for a 2-3 hours first. I then used a small ice cream scoop to form the balls any ice cream scoop with anti-freeze liquid in it should work. Make sure to use a good non-stick cookie sheet but do NOT grease it! And letting them sit for 5 minutes on the sheet to finish cooking before taking them off is a must trying to take them off before them will only break them. I will definitely be making these again! Read More
(163)
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Rating: 5 stars
06/02/2007
WARNING: YOU MUST REALLY LOVE CHOCOLATE TO ENJOY THESE COOKIES!!! I made a batch to take to a meeting tonight. It's very important to thoroughly chill the dough not just for easier handling. The first batch I baked tasted kind of floury so I had to eat them myself;). I think letting the dough rest helps absorb the flour and baking powder. I dropped by tablespoons and adjusted the baking time accordingly. I also sprinkled some cookies with sliced almonds and some with cocoanut...nice appearance. If you want cocoanut flavor you'll need to mix some cocoanut into the dough. Sprinkling on top just gave a bare hint of cocoanut flavor. This is a very good recipe and not difficult to make! Read More
(119)
Rating: 4 stars
10/28/2003
This a great recipe for RICH chocolately cookies. Have a glass of milk nearby. As an added suggestion I used a 2 Tbsp. cookie scooper to make larger balls of dough and I rolled them in powdered sugar before I baked them. Baking them for 10-12 minutes should bake them enough since they are larger than the 1-inch recipe recommended cookie size. I gave them out to friends and brought them into work....everyone raved and asked for the recipe. The larger cookies yield about 2 dozen. Read More
(73)
Rating: 5 stars
08/03/2010
Sept. 18 2009: These are amazing little cookies! The perfect chocolatey indulgence that I was looking for. Really nothing is too chocolate for me and I love dark chocolate so these are perfect for me! I followed the recipe exactly (refrigerating for 1 hour) and they came out perfect. I highly recommend this recipe! UPDATE 7/30/10: This is officially my most favorite chocolate cookie EVER! This time I added 1 1/2 tsp. Watkins raspberry flavoring and they are to die for! Just heavenly. The dough is really sticky so I use a cookie sccop to make it easier. Read More
(57)
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Rating: 5 stars
12/19/2016
Been making these for years same recipe as the Taste of Home one only available to paid subscribers on this site. Anyway mine come out different than the picture in the recipe - not so many "points" but that's b/c I roll them well. They are rounded little puffs with cracks in them. VERY important to not overcook these. Just until puffed with little cracks is perfect. I adore this recipe make them every Christmas and keep dough in the freezer all the time so I can pop a few when I need a chocolate rush! Read More
(56)
Rating: 5 stars
12/22/2006
This recipe is great!!!! It has become a staple in my family for all get togethers. It is an easy recipe and tastes amazing. The cookies melt in your mouth. The only advice I have is not to over cook them. The 9-11 minute cooking time is a must. They are great rolled in chopped nuts powdered sugar or colored sugar. Read More
(47)
Rating: 5 stars
04/18/2007
These are good and chocolaty just what I wanted. After I got the batter ready it seemed very thin but I put it in the fridge and it firmed up wonderfully. I couldn't roll it into balls because it stuck to my fingers so I just dropped them by teaspoonsful. I frosted some of the cooled cookies with chocolate frosting and oh my they are so good. Read More
(37)
Rating: 5 stars
01/30/2003
I've made these cookies several times and each time I have to bring along copies of the recipe. Almost everyone has said these are the most delicious cookies they've ever had. Read More
(22)
Rating: 1 stars
03/02/2011
This cookie recipe was a great failure. Expensive to make time consuming and the cookies hardened by the next day to a tooth breaking status in an air tight container. I have made cookies forever and this was disappointing. Read More
(9)