Recipe by Nancy Dorman
"My grandmother used to make these and what a favorite they are. As I type this recipe, I see her handwriting and remember those good ole days! These are a delicate, cake like cookie with chocolate frosting. The nuts are optional, if you like them add them. Pecans or peanuts taste just as great as walnuts do."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
packed brown sugar
2 (1 ounce) squares
unsweetened chocolate, melted
1 1/2 cups
If I could give these 10 stars, I would. These are the absolute best chocolate cookie. I have made them a couple of times and used regular all purpose flour and they still turn out great. Definitely frost with the chocolate butter cream frosting. We love these so much!!!!
This recipie isnt anything too special. It's not very sweet or chocolatey. Not only that, but they look like they've been burnt, which is not good. It feels spongy too.
Wow!These are amazing! I used all purpose flour instead of cake flour. I also had some whipping cream that needed to be used up so I used that instead of the buttermilk. These taste alot like brownies in a cookie form! If butter was used instead of the shortening they would really taste like brownies! These will become a family favorite for sure! Thanks for sharing this great recipe!
It was OK, definitely not too chocolatey. I added about a 1/4 cup of hershey's syrup and it made them better. My kids liked them, but only because they were so bland.
turned out horrible had no shape and tasteless
Delicious! I was out of brown sugar so I used sucanat mixed with regular sugar, and cut the total sugar down to 3/4 cup. I also used plain yogurt instead of buttermilk and oil instead of shortnening. Finally, I was low on flour, so I used 1 1/4 cups white, and 1/4 cup whole wheat. The texture of the cookies was silky and thick, and they baked beautifully into cakey cookies. Not too chocolatey, which I liked a lot, and the walnuts were a great addition. I will definitely make these again!
When i melted the chocolate, it hardened right away. Dough was terrible consistancy. I couldnt even bake them
Batter is too runny. Unusable as cookies. Putting it in a loaf pan instead, hoping this runny mixture will somehow work as a cake.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 163
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Breakfast casseroles, drinks, fancy eggs, and brunch ideas for a sweet Easter event.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make chocolate chip cookies with some cinnamon snap.
See how to make a fudgy, chocolate cookie with powdered sugary snowcaps.
These dark chocolate cookies will double your chocolate delight.