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Ingredients
| salted butter: 3/4 cup |
| granulated sugar: 3/4 cup |
| light brown sugar (packed): 1/4 cup |
| eggs: 1 |
| vanilla extract: 1 tsp |
| unsweetened baking chocolate squares: 2 1oz squares |
| salt: 1/4 tsp |
| all-purpose flour (unsifted): 2 cups |
| walnuts (chopped): 1 cup (optional) |
Fudgies II
Credit: AllRecipes
User rating:
"These are chocolaty, moist and rich. They almost taste like brownies. Tip: Do not overbeat cookie dough once the flour is added; the cookies will then be tough rather than tender."
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Prep Time
min -
Cook Time
min -
Servings
21 serving(s)
Tags
Directions
- Cream the butter until light. Gradually beat in the white and brown sugar ( on low speed with a mixer if using one ) until creamy and light. Beat in the egg and vanilla.
- Melt the chocolate in a small, heavy saucepan over very low heat. Stir chocolate into the butter mixture.
- Slowly stir in the salt and flour. Combine thoroughly. Stir in walnuts, if desired.
- Shape into walnut-sized balls. Make an indentation with your thumb in each cookie. Bake at 350 degrees F (180 degrees C) for 10 to 12 minutes until just done. Cool on rack.