Fudge Ecstasies

Adding half the chocolate chips just before baking gives these crackletopped cookies a soft, fudgy interior. And mixing the batter in the saucepan makes clean up easy!

  • 1 12-ounce package (2 cups) semi-sweet chocolate chips (divided)
  • 2 ounces unsweetened chocolate
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour, heaping
  • 1/4 teaspoon baking powder
  • Dash of salt
  • 2 eggs
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • 1 cup chopped walnuts or pecans
  1. Heat oven to 350 degrees (F).

  2. In a heavy medium sauce pan, melt one cup of the chocolate chips, the unsweetened chocolate, and the butter, stirring constantly until melted. Remove from heat and allow to cool slightly.

  3. In a small bowl, stir together the flour, baking powder, and a dash of salt.

  4. Add the eggs, sugar, and vanilla to the chocolate mixture, in the saucepan but off the heat; mix well.

  5. Add the flour mixture and mix well.

  6. Stir in the remaining one cup of chocolate chips and the nuts.

  7. Drop by teaspoons onto a baking sheet. Bake 8 to 10 minutes, or until the edges are firm and the surface dull and cracked.

  8. Allow to cool on the baking sheet for a minute or two, then transfer to a rack to cool completely.


Makes about 3 dozen.