*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
If I could give these 10 stars I would. These are the absolute best chocolate cookie. I have made them a couple of times and used regular all purpose flour and they still turn out great. Definitely frost with the chocolate butter cream frosting. We love these so much!!!!
Wow!These are amazing! I used all purpose flour instead of cake flour. I also had some whipping cream that needed to be used up so I used that instead of the buttermilk. These taste alot like brownies in a cookie form! If butter was used instead of the shortening they would really taste like brownies! These will become a family favorite for sure! Thanks for sharing this great recipe!
Delicious! I was out of brown sugar so I used sucanat mixed with regular sugar and cut the total sugar down to 3/4 cup. I also used plain yogurt instead of buttermilk and oil instead of shortnening. Finally I was low on flour so I used 1 1/4 cups white and 1/4 cup whole wheat. The texture of the cookies was silky and thick and they baked beautifully into cakey cookies. Not too chocolatey which I liked a lot and the walnuts were a great addition. I will definitely make these again!
I grew up on these! My kids love them. They are mine and my brother and his daughter's favorite. They are sort of like a brownie? They are not a crispy on the outside cookie (which is usually myfavorite in any cookie), and they are better the next day. Undercook them.