Fudge Ecstasies


  • 112-ounce package (2 cups) semisweet chocolate pieces
  • 2 ounces unsweetened chocolate, chopped
  • 2 tablespoons butter
  • 2 eggs
  • ⅔ cup sugar
  • ¼ cup all-purpose flour
  • 1 teaspoon vanilla
  • ¼ teaspoon baking powder
  • 1 cup chopped cashews, pecans or almonds
  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.

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2 thoughts on “Fudge Ecstasies

  1. Pingback: How to Test Cookies for Doneness « Carter Family Recipes

  2. Pingback: How to Test Cookies for Doneness « Carter Family Recipes

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