FUDGE CHUNKIES
As a pastry chef, I have tried countless recipes for chocolate cookies. I haven't found another cookie that is better than this. They can be made without using a mixer. No need to exercise self-control - enjoy them with reckless abandon!
Provided by springfield70
Time 1h30m
Yield 16
Number Of Ingredients 12
Steps:
- In a microwave-safe bowl, combine 1/2 cup of chocolate chips and butter. Heat for 1 minute at full power, stir and then continue to heat at 20 second intervals, stirring between each until chocolate has melted. Set aside to cool slightly.
- In a separate bowl, whisk together the egg, vanilla and sugar briskly until thick and pale, this may take a few minutes. Stir in the chocolate mixture. Combine the flour, baking powder, cocoa powder and salt; whisk into the batter just until blended. Fold in the nuts, remaining chocolate chips and raisins. Cover and chill dough for 1 hour.
- Preheat the oven to 325 degrees F (175 degrees C). Line baking sheets with parchment paper or grease lightly. Scoop out heaping tablespoonfuls of dough and roll them into balls. Place them 2 inches apart on the baking sheets and flatten slightly.
- Bake in the preheated oven until slightly puffed and just set, 13 to 15 minutes. Set the baking sheet on a cooling rack to cool. Cookies will firm up as they cool.
Nutrition Facts : Calories 130.5 calories, Carbohydrate 14.7 g, Cholesterol 21.2 mg, Fat 8.3 g, Fiber 1.1 g, Protein 1.6 g, SaturatedFat 4.1 g, Sodium 21.7 mg, Sugar 11.1 g
CHUNKY PEPPERMINT FUDGE DREAM COOKIES
Create jumbo cookies with triple chocolate and a touch of mint.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 20
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In large bowl, beat brown sugar, granulated sugar, butter, shortening, vanilla and eggs with electric mixer on medium speed until smooth. Beat in melted baking chocolate. On low speed, beat in flour and baking soda until well blended. Reserve 1 cup of the chopped mints. Stir remaining mints and the chocolate chunks into dough.
- On ungreased cookie sheets, drop dough by 1/4 cupfuls 2 inches apart.
- Bake 11 to 15 minutes or until centers of cookies no longer look moist (do not overbake). Immediately sprinkle with reserved mints. Cool 1 minute; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 370, Carbohydrate 43 g, Cholesterol 35 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Large Cookie, Sodium 115 mg, Sugar 30 g, TransFat 1 g
CHOCOLATE FUDGE COOKIES
This recipe is so easy to make, and yields delicious chocolaty cookies.
Provided by Kalsmom
Categories Desserts Cookies Chocolate Cookie Recipes
Time 20m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, stir together the cake mix, eggs and oil until well blended. Fold in the chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 172.7 calories, Carbohydrate 20.2 g, Cholesterol 17.7 mg, Fat 10.5 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 2.7 g, Sodium 183.7 mg, Sugar 12.1 g
NEW YORK SUPER FUDGE CHUNK COOKIES
Here's a kitchen sink recipe inspired by a beloved Ben & Jerry's ice cream. The fudgy chocolate cookies are studded with white and dark chocolate chunks, pecans, walnuts and chocolate-covered almonds. Each one is topped with a homemade meringue marshmallow and toasted until gooey and golden brown.
Provided by Jet Tila
Categories dessert
Time 3h
Yield Makes 7 cookies
Number Of Ingredients 22
Steps:
- For the fudgy chocolate cookies: Sift the flour with the cocoa powder and baking soda in a large bowl and set aside.
- Cream the butter, brown and granulated sugars and salt in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, 2 to 3 minutes. Add the vanilla bean paste and egg and mix to combine. Reduce the speed to low. Add the flour mixture and mix until just combined. Add the dark and white chocolate chunks and chopped pecans and walnuts and mix until just combined. Cover the dough with plastic wrap, pressing it directly on the surface, then cover the bowl with another piece of plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
- Preheat the oven to 350 degrees F (or 320 degrees F if using a convection oven). Line a sheet pan with parchment. Grease seven 3 1/2-inch-diameter tart rings with nonstick cooking spray and place on the prepared sheet pan.
- Portion the dough into 7 balls, each about 1/4 cup (75 grams), and place one in the center of each tart ring. Press down to flatten the dough slightly, then arrange 1 each of the chocolate-covered almonds and whole walnuts and pecans on the top. Bake until the internal temperature is 195 degrees F on an instant-read thermometer, 14 to 16 minutes. The cookies should have puffed slightly and the tops should be matte when done. Cool 5 minutes on the sheet pan, then transfer to a wire rack and unmold from the rings once the cookies are cool enough to handle.
- For the marshmallow topping: Bloom the gelatin in a medium bowl of ice water for 5 minutes until softened, then drain well.
- Heat the granulated sugar, water and corn syrup in a small saucepan fitted with a candy thermometer over medium-high heat. Stir until the sugar dissolves and then stop stirring and continue to cook, washing down the sides of the pan with a pastry brush, until the temperature reaches 230 degrees F, 5 to 6 minutes.
- Once the temperature of the sugar syrup reaches 230 degrees F, begin whipping the egg whites and cream of tartar in a stand mixer fitted with the whisk attachment on medium speed until medium peaks, about 1 minute (see Cook's Note).
- Continue to cook the sugar syrup, washing down the sides of the pan, until it reaches a final temperature of 255 degrees F. When it is almost ready, microwave the gelatin for 10 seconds on high in a heatproof bowl to melt it.
- With the mixer on low speed, slowly drizzle the 255-degrees F sugar syrup into the egg whites. Pour in the gelatin and whip on medium-high speed until thickened and cooled (the sides of the bowl should only be warm to the touch), about 8 minutes. Add the vanilla bean paste and whisk to combine. You want to be able to pipe the meringue marshmallow through a piping bag, so it should hold a stiff peak when the whisk attachment is turned upside down.
- Add the marshmallow to a large pastry bag fitted with a 1-inch or larger round pastry tip. Pipe a large mound of marshmallow on the top of each cookie, then brulee lightly with a kitchen blow torch.
CHUNKY FUDGE COOKIES
Make and share this Chunky Fudge Cookies recipe from Food.com.
Provided by scarley
Categories Dessert
Time 35m
Yield 2 dozen
Number Of Ingredients 8
Steps:
- Melt chocolate in a bowl on top of a double boiler or in the microwave for 1 to 1 1/2 minutes. Add the sugar, butter, eggs and almond extract. Stir in the flour, baking powder and SNICKERS® Bars, blend.
- Drop heaping tablespoons of batter on an ungreased cookie sheet. Bake in a preheated oven at 350°F for 10 to 12 minutes.
- Cool on the cookie sheet.
Nutrition Facts : Calories 1288.6, Fat 66, SaturatedFat 34.1, Cholesterol 301.5, Sodium 390.5, Carbohydrate 150.1, Fiber 6, Sugar 92.2, Protein 22.6
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