Fudge Chunkies

Fudge Chunkies

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springfield70 13

"As a pastry chef, I have tried countless recipes for chocolate cookies. I haven't found another cookie that is better than this. They can be made without using a mixer. No need to exercise self-control - enjoy them with reckless abandon!"
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1 h 30 m servings 130 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 130 kcal
  • 7%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a microwave-safe bowl, combine 1/2 cup of chocolate chips and butter. Heat for 1 minute at full power, stir and then continue to heat at 20 second intervals, stirring between each until chocolate has melted. Set aside to cool slightly.
  2. In a separate bowl, whisk together the egg, vanilla and sugar briskly until thick and pale, this may take a few minutes. Stir in the chocolate mixture. Combine the flour, baking powder, cocoa powder and salt; whisk into the batter just until blended. Fold in the nuts, remaining chocolate chips and raisins. Cover and chill dough for 1 hour.
  3. Preheat the oven to 325 degrees F (175 degrees C). Line baking sheets with parchment paper or grease lightly. Scoop out heaping tablespoonfuls of dough and roll them into balls. Place them 2 inches apart on the baking sheets and flatten slightly.
  4. Bake in the preheated oven until slightly puffed and just set, 13 to 15 minutes. Set the baking sheet on a cooling rack to cool. Cookies will firm up as they cool.



Sinfully delicious chocolatey goodness. The best way to describe this incredibly rich chocolate cookie is like a truffle but it is a cookie. The outside gets a delicate thin crisp shell with the...

As a cookie...maybe but as a brownie....Perfection!!! crusty yummy outside; fudgey, soft, chewy inside. I put dough in a small baking dish and baked it for about 25 minutes and they are sensatio...

For a chocoholic family, this recipe meets the criteria of very very chocolatey. However, after chilling one hour, the dough was quite sticky to work with. When baked, they were a more "cakey" s...

If you are a chocoholic, you will love these cookies! I omitted both the nuts and raisins however. The recipe suggests parchment paper, but I strongly recommend it. I made the first batch hav...

I loved them, but would leave out the raisins next time for my dh's sake. The dough is like brownie batter and when chilled overnight it was too hard to scoop, yet when softer is sticky to work...

Unbelievable!! Best chocolate cookie I ever ate. I'm so glad you posted this recipe. I made it exactly as you said and they came out perfect. They do spread and they are very soft and gooey ...

The only thing wrong with this recipe is that it makes so few cookies. The batter went together well and baked up well. Even at high altitude 14 minutes was the perfect baking time. The only ...

Oh yeah, these are good- my friend and I made recipe as is- less the raisens- and LOVED it. Mmm

This cookie is sinful! No diet this week.......... The baking time you need to keep to,too long in the oven makes for a cakey,crumbly cookie.......this one is a keeper for the holiday gifts!

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