Fudge Chunkies

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May 25, 2008

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" style cookie. I prefer something crispy on the outside and soft on the inside. This cookie is soft all the way, with a tendancy to be crumbly. I still gave this four stars simply because of the uber "chocolatey" flavor. The texture left me feeling that something was missing.

—MAGGIE MCGUIRE

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Sep 17, 2010

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 sensational. Chocolate overload heaven! Definitely making the double batch next time. I can hardly keep my hands out of the pan so my girls can have some when they get home from school!

—kimmydeshon

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52 Ratings

Feb 09, 2011

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 inside keeping an incredible softness that melts in your mouth like fudge. I covered and kept my extra baked cookies in the fridge and the next day they still had this consistency. The batter is very loose until well chilled (you need more than an hour) and then is able to be worked with as instructed (I chilled mine overnight). Don't overbake ... cookies will set up. I didn't have dutch-processed unsweetened cocoa powder which is acid-neutralized and used Hershey's natural unsweetened which was still good. The nut, chips and raisin combination perfectly compliment one another and there isn't anything I would change for this recipe except to double it to make more, more, more!!

—Linda (LMT)

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Sep 20, 2010

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 having sprayed Pam on my cookie sheet, and the cookies splat because of the grease and were very flat. The next batch I placed on parchment paper, and these looked like totally different cookies. By the way, one recipe makes a dozen cookies. I am thinking that next time I may stir in mini nonpareils instead of the chips.

—Denise

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May 24, 2008

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 with.

—Jola

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Aug 06, 2010

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 but if you put them in the fridge for a bit they are wonderful!! I like my chocolate on the chilled side anyway and these cookies are perfect for that. Wonderful ... thank you!!

—Debbie

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Dec 23, 2010

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 thing I did different was to use chocolate chunks instead of chips, because I like encountering big chunks of chocolate in my cookies. The first tray I forgot to flatten the balls, but in the end I liked the way that tray came out better than when I flattened them just a little. I'm still debating whether or not to include the raisins next time I make these - they provide an interesting surprise in the cookies, and in the final analysis I think I like that. This is a great recipe, a real keeper. I will be making it again, and definitely doubling it.

—Susan Stone

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Aug 06, 2010

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

—danielle terese

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Nutrition

Calories
130 kcal
7%

Carbohydrates
14.7 g
5%

Cholesterol
23 mg
8%

Fat
8.3 g
13%

Fiber
1.1 g
4%

Protein
1.6 g
3%

Sodium
46 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fudge Chunkies

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 130
Calories from Fat: 75

% Daily Value *
Total Fat 8.3g 13 %
Saturated Fat 4.1g 21 %
Cholesterol 23mg 8 %
Sodium 46mg 2 %
Potassium 87mg 2 %
Total Carbohydrates 14.7g 5 %
Dietary Fiber 1.1g 4 %
Protein 1.6g 3 %
Sugars 11.1g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 2 %
Iron 7 %
Thiamin 4 %
Niacin 4 %
Vitamin B6 2 %
Magnesium 7 %
Folate 5 %

* 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.