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Baker's One Bowl Death By Chocolate Cookie
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- #24750
serves/makes:
ready in:
30-60 minutes
30-60 minutes
7 reviews
4 comments
ingredients
16 ounces semisweet baking chocolate, divided
3/4 cup firmly packed brown sugar
1/4 cup butter or margarine
2 eggs
1 teaspoon vanilla extract
1/2 cup flour
1/4 teaspoon baking powder
2 cups chopped nuts (optional)
directions
Preheat oven to 350 degrees F.
Coarsely chop half of the chocolate; set aside. Microwave remaining chocolate in large microwaveable bowl on HIGH for 1 to 2 minutes. Stir until chocolate is melted and smooth.
Stir in sugar, butter, eggs and vanilla extract. Stir in flour and baking powder. Stir in reserved chopped chocolate and nuts. Drop by 1/4 cupfuls onto ungreased cookie sheet.
Bake for 12 to 13 minutes or until cookies are puffed and feel set to the touch. Cool on cookie sheet for 1 minute. Transfer to wire rack to cool completely.
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nutrition data
296 calories, 20 grams fat, 31 grams carbohydrates, 5 grams protein per serving. This recipe is low in sodium.
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reviews & comments
December 22, 2018
Parchment is always a good idea. These are not liquid. People complaining are not measuring correctly.
Liquid don't make no cookie...
June 19, 2014
This recipe makes no sense. You can't "drop" liquid on a cookie sheet and liquid is what is in the bowl when you follow this recipe. There is too little flour. I ended up with pancakes in my cookie sheet. Grrr! Never again.
December 12, 2012
First batch they spread out way too much. 1/4 c. WAY too big. Anyone know if you can make these into bars, like you can the Toll House Cookie recipe?
It was difficult for the ingredients to stick together. I think next time I'll only put one cup of nuts as someone suggested. I don't eat chocolate so I cannot rate the cookies, only rely on the comments from friends I serve.
February 21, 2012
i loved this. but try it with toffee bits mixed in to it. sooo good.
I dropped these by large spoonfuls. 1/4 cup is much too big. Smaller cookies baked for 12 minutes and were perfect.Used 1 cup of nuts.No problems at all with these breaking,perhaps due to smaller size. Delicious!!
December 2, 2007
Very tasty cookies. Parchment is a good idea, they're very fragile when hot. 2c of nuts is too much, 1c max would be fine.
May 8, 2007
I have been making these for the past few years. They are a hit with all of the chocoholics in my family. I always use parchment paper on my cookie sheet. These cookies do not stick to the cookie sheet and you can just slide the entire sheet of parchment paper off the hot cookie sheet onto a cooling rack. Once they cool, they do not fall apart as easily.
I added 1/4 tsp. baking soda to the recipe and I DID grease the cookie sheet with cooking spray after I tried it once without greasing the pan. Why? Because they will stick hardcore if you do not grease the pan, causing them to fall apart when you try to remove them from the pan.
June 21, 2006
Extremely delicious! Only one complaint: If you eat more than two, you will be on a severe caffeine and sugar rush which is not good for those of us with anxiety disorder.