I have two favorite chocolate cookie recipes, that follow right behind my Mom’s Chocolate chip cookies. So, one recipe this week for Chocolate Fudgies, and one next week for No Bake Chocolate Cookies.
The Chocolate Fudgies are made with basic pantry ingredients. To make them slightly healthy, I add in some chopped walnuts and raisins. Leave them out if you like, or substitute pecans and dried cherries, or hazelnuts and dried chopped apricots. I have no doubt you can come up with your favorite variety and fruit and nut combination.
The dough can be made all in one saucepan. If you don’t have any chocolate squares, don’t worry. My mom taught me years ago to substitute 1 tbsp of shortening and 3 tbsp of cocoa for every square/ounce of chocolate. In fact, I probably do that more often than not. They come out just as good.
And if you are watching your sugar intake, substitute up to half with baking Stevia.
The dough does need to chill about 30 minutes, so this is not an immediate gratification type of recipe! if you leave the dough in the fridge for long, cover with plastic wrap to prevent it from drying out.
And the final step is coating the chocolate balls before cooking – granulated sugar, confectioners sugar or more cocoa all work! I personally favor the granulated sugar…just saying! If the dough still sticks to your hands, moisten your hands with a bit of water. Bake on an un-greased cookie sheet, though to avoid any clean up I prefer to line the sheet with parchment paper. Depending on how big the balls are formed (1″ seems so little!) you’ll get 3-4 dozen cookies.
And for one further idea – make them slightly larger and turn into mini ice cream sandwiches with some vanilla ice cream!
Next week, No Bake Chocolate Cookies – just mix everything together and drop onto a cookie sheet to form them!
Chocolate Fudgie Cookies
Chocolate balls turn into crackly looking cookies that are soft on the inside and crispy on the outside.
Ingredients
- 4 oz unsweetened chocolate or sub in 1 tbsp shortening and 3 tbsp cocoa for each square
- 1/4 cup butter
- 2 cups sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup chopped walnuts or pecans
- 1/4 cup raisons, golden or dark
- powdered sugar, granulated sugar or cocoa for rolling
Instructions
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In a large heavy sauce pan over low heat, melt the butter and chocolate together (ot the shortening, butter and cocoa). Remove from heat and set aside to cool slightly.
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In a medium size bowl, measure and whisk together the flour, baking powder and salt. Then add in the nuts and raisins.
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Add the sugar to the chocolate, and whisk in. It will be thick. Beat in the eggs with a whisk one at a time. Then add in the vanilla.
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Pour in the flour a third at a time and stir to incorporate. the dough will become very thick and form a ball.
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Put in the refrigerator to chill for 30 minutes.
To bake, preheat overn to 300F.
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Form into 1" balls. Roll in your choice of sugar or cocoa, and place on an un-greased baking sheet. Parchment lined sheets are fine.
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Bake for 18-20 minutes. REmove to wire racks to cool. Store in an airtight container.
I hope you try them – these are just too delicious to never make!
Do you have a favorite chocolate cookie recipe? Please share!