Fudge Cookies

From: Domestic Goddess

On Jul 22, 2009

I made this delectable dessert as a bar rather than as a cookie, but I wasn't sure how much time I should of baked this in the oven. Well, I seemed to of over baked the bars, the bottom and sides the the bars were a bit hard, so the next time I decide to make these again, I won't bake them as long, and I will edit my review and rate this recipe with stars. One thing I did as another reviewer had done, was to top the bars w/chocolate chips after I took them out of the oven, then I placed them back in the oven for 1 minute, so the chips would melt and make an icing ontop. I also topped the pan with 20 pecan halves, and later cut them bars into 20 bars. This recipe certainly does have an intense chocolate flavor, which makes the cookies/bars quite rich, but I look forward to making them again in the near future.

From: Chicagoland Chef du Jour

On Jul 14, 2009

YOWZA, truly for those who need a chocolate fix! Very good. I used the double boiler method to melt the chocolate chips and topped w/ pecan halves because I want the kids to eat all these so I don't make pig out of myself! Once the dough cools, using a cookie scoop is easy. They don't spread that much so they can be plopped close together for baking. *do not be tempted to add to the baking time. They will firm up. Also, avoid using a dark baking sheet & the lower oven rack. I used parchment paper and one batch was over done. Made in memory of MEP. RIP. Thanks to your mom, wherever she may be, for this fab recipe!

From: *Pixie*

On May 20, 2005

These are a chocoholics dream, very rich, dense and chocolate! Really easy to make too! I used the microwave to melt the chocolate chips and butter and then just mixed everything in the same bowl. I made these nut-free and baked them in a 9x13 pan instead of as cookies (sorry, I got lazy at the last minute). I had to bake them 4-5 minutes longer because I did this. When they were done I put some extra chocolate chips on top and put them back in for a minute to melt and then spread it like an icing. Very good and easy recipe, Mep, thanks for sharing it.

From: zelizabeth

On Jun 9, 2007

I've made these twice now, and each time my friends and family gobble them down. They're rich and easy to make and I personally love them. I had to let the batter/dough sit for a few minutes, and when I came back, I was able to roll it into balls - way less messy. I bake them just until the tops look dry - then they're perfect. Thanks for a great recipe!