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Fudge Ecstasies

kept byaileeoops

I have used semi sweet morsels for the melting and dark morsels for the chips for another dimension to the rich chocolate flavors


1 12 ounce package (2 cups) semisweet chocolate pieces
2 ounces unsweetened chocolate, chopped
2 tablespoons butter
2 eggs
1/2 - 2/3 cup sugar or
1/4 cup all-purpose flour
1 teaspoon vanilla
1/4 teaspoon baking powder
1 cup chopped walnuts, cashews, pecans, or almonds

Yield: 36 cookies
Prep 20 mins
Bake 350° 8 mins   per batch

1. Preheat oven to 350 degrees F. Grease a cookie sheet; set aside. In a medium heavy saucepan combine 1 cup of the chocolate pieces, the unsweetened chocolate, and butter. Cook and stir over low heat until melted. Remove from heat.
2. Add eggs, sugar, flour, vanilla, and baking powder. Beat with a wooden spoon until combined, scraping sides of pan. (Mixture will be thin.) Stir in remaining 1 cup chocolate pieces and nuts.
3. Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake for 8 to 10 minutes or until edges are firm and surfaces are dull and crackled. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack and let cool.
from the test kitchen
To Store:
Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.



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