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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 25g Recipe makes 20 cookies) |
||
| Calories 84 | ||
| Calories from Fat 51 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.7g | 8% | |
| Saturated Fat 3.4g | 17% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 12mg | 4% | |
| Sodium 21mg | 0% | |
| Potassium 87mg | 2% | |
| Total Carbohydrate 9.9g | 3% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 7.0g | ||
| Protein 1.4g | 2% | |
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Ingredients
- 2 tablespoons flour, sifted
- 1/8 teaspoon baking powder
- 1 pinch salt
- 1 ounce unsweetened chocolate
- 3 ounces semisweet chocolate
- 1 tablespoon butter
- 1/3 cup light brown sugar
- 1/2 teaspoon vanilla
- 1 tablespoon water
- 1 large egg
- 3/4 cup chocolate chips
- pecans or walnut halves
Directions
1
Line two cookie sheets with foil, set aside.2
Sift together flour, baking powder, and salt.3
Place the unsweetened and semisweet chocolate and butter in top of double boiler; cover for a few minutes until chocolate begins to melt; uncover and stir until completely melted.4
Remove from heat and allow to cool for 2-3 minutes.5
Add sugar, vanilla, water, egg; stir until smooth.6
Add dry ingredients; stir until incorporated.7
Mix in chocolate bits.8
Drop rounded teaspoonfuls onto foil, about 1 1/2 inches apart.9
Top each cookie with a nut half.10
Bake at 350 for 12-13 minutes.11
Slide foil off baking sheets, letting cookies stand on foil for a few minutes before removing them.12
Finish cooling on racks.
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- Course > Desserts > Cookies & Brownies > Drop
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Featured Reviews for This Recipe
From: Ducky
On Jun 7, 2007
Great brownie cookie. I was nervous about this batter but it bakes up great. I baked them at 325°F for 15 minutes. I made them with and without pecans and both were great. I suggest using release foil for easier removal of cookies.
From: Chef #269580
On Aug 27, 2006
I have made this cookie several times and people always ask for the recipe. The dough is goopy, but it bakes up just fine. I lowered the oven temp to 300 and baked for 8 minutes. The bottoms get almost burned at 12 minutes. I make them bite-sized.
From: Claire #3
On Dec 16, 2003
I've made a lot of chocolate cookies over the past few years and this one is still the best. It's extremely chocolatey — a cross between cookie and fudge. Tastes great with variations too. I sometimes use orange extract instead of vanilla or vary the chips. Hershey's rasberry chips are excellent in these cookies.
From: Chicagopm
On Dec 20, 2003
I made these this afternoon for cookie trays that I'll deliver in 2-3 days. These cookies are wonderful! I hope they last long enought to make it to the trays. I agree that they are a cross between a brownie and a cookie. They were still a little soft after they cooled.
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