Fudge Ecstasies
Recipe from
Better Homes and Gardens
With only 1/4 cup of flour, the dough of these easy saucepan cookies will have a thinner, more batterlike consistency than regular cookie dough--it is the secret to these tender, rich chocolate delights.
Servings:
about 36 cookies
Prep Time:
20 mins
Total Time:
28 mins
Ingredients
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1 12-ounce package (2 cups)semisweet chocolate piecessee savings
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2 ouncesunsweetened chocolate, choppedsee savings
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2 tablespoonsbuttersee savings
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2eggssee savings
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2/3 cupsugarsee savings
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1/4 cupall-purpose floursee savings
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1 teaspoonvanillasee savings
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1/4 teaspoonbaking powdersee savings
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1 cupchopped cashews,pecans or almondssee savings
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Directions
1.
Preheat oven to 350 degrees F. Grease a cookie sheet; set aside. In a medium heavy saucepan heat and stir 1 cup of the chocolate pieces, the unsweetened chocolate, and butter until melted. Remove from heat; add the eggs, sugar, flour, vanilla, and baking powder. Beat with wooden spoon until combined, scraping sides of pan. (Mixture will be thin.) Stir in remaining 1 cup chocolate pieces and nuts.
2.
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 2 minutes. Transfer to a wire rack and let cool. Makes about 36 cookies.
Nutrition information
Per serving: Calories 102, Total Fat 7 g, Saturated Fat 3 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 14 mg, Sodium 12 mg, Carbohydrate 11 g, Total Sugar 9 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 1%, Iron 4%. Exchanges: Other Carbohydrate 1, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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