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- 1 15-ounce can black beans, drained and rinsed, such as BUSHS Beans
- ¼ Cup water
- 1/3 Cup oil
- 1 15 1/4- ounce box chocolate fudge cake mix
- 2 large eggs
- 1 Cup mini chocolate chips
Preheat the oven to 350 degrees F.
Purée the beans, water, and oil in a blender. With a spatula, mix the cake mix in a large bowl with the eggs and puréed ingredients until smooth. Stir in the chocolate chips.
Using a teaspoon or cookie scoop, portion the batter on a cookie sheet. Place the dough 2 inches apart.
Bake 8 minutes, then remove the cookie sheet with oven mitts.
Let the cookies cool 10 minutes on cookie sheet and transfer to a cooling rack to finish cooling.
Calories Per Serving177
Folate equivalent (total)31µg8%
Fudgy Chocolate Cookies
When I started this blog, I planned to post every week without exception, but let’s just say I underestimated the time it actually took to prepare each post. Some of you asked me how much time it takes for me to create a post, and the truth is that there are many stages that go into making it happen.
Here is what typically goes into writing a post:
- Come up with a recipe, bake it, taste it. Make some improvements (I’m a perfectionist – I can’t help myself) to the recipe and bake it again and sometimes again and again.
- Take pictures and only afterwards realize the lighting isn’t good enough. Move the furniture all over the house and make a total mess, just to find that perfect natural lighting spot.
- Clean up the mess and wash dishes. This deserves an entire bullet point of its own.
- Edit the photos.
- Write the post. Write the recipe. Review it over and over again to make sure it’s precise. English isn’t my first language, so it can take a while.
- Upload the post, upload photos. Review it.
- My favorite part – share it with you!
This week I had a hard time coming up with a new recipe since I was distracted by other things. So instead of sharing with you one of my originals, I decided to bake a classic. A recipe I know and trust, and these chocolate cookies by Martha Stewart are exactly that.
The cookies are almost like a brownie because they are soft, fudgy and chewy. The chocolate is the main ingredient here, so basically nothing can go wrong. They are the best fudgy chocolate cookies I’ve ever had.
How to make Chocolate Fudge Cookies
- Preheat your oven and line a large baking sheet with parchment paper.
- Whisk together the dry ingredients!
- Melt chocolate chips and the butter in the microwave. And in a separate bowl whisk the vanilla sugars and eggs. Beat in milk and vanilla. Then add melted chocolate in and combine.
- Add the dry ingredients and stir to combine. Then toss in the remaining chocolate chips!
- Scoop 1/4 cupfuls of the batter onto the prepared baking sheet, and bake one tray at a time.
- Press a few extra chocolate chips on top of the warm cookies, if desired. Cool on the cookie sheet… then devour.
These cookies are awesome and easy.
Made these found they go so fast next time going to bake 2x as many
I made these and I was in heaven. Hmmmm, so good! Great recipe, quick and easy and the results are amazing! Get yourself a tall glass of milk and enjoy.
I love making cookies from cake mix. It's so easy and quick. I've made lemon cranberry with lemon cake mix and dried cranberries, carrot raisin, with carrot cake mix and raisins, chocolate toffee, devil's food mix and skor bits and chocolate chip, golden cake mix and choc. chips and pecans.
This looks awesome. I can't wait to try it!
Also, I meant to add that I love the idea of cookies from Brownie Mix. Very cool.
Fudgy Chocolate-Walnut Cookies
Preheat the oven to 350°. Position 2 racks in the upper and lower thirds of the oven. Line 2 large rimmed baking sheets with parchment paper.
Spread the walnut halves on a large rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. Let cool slightly, then transfer the walnut halves to a work surface and finely chop them.
In a large bowl, whisk the confectioners' sugar with the cocoa powder and salt. Whisk in the chopped walnuts. Add the egg whites and vanilla extract and beat just until the batter is moistened (be careful not to overbeat or it will stiffen). Spoon the batter onto the baking sheets in 12 evenly spaced mounds.
Bake the cookies for about 20 minutes, until the tops of the cookies are glossy and lightly cracked and feel firm to the touch shift the pans from front to back and top to bottom halfway through.
Slide the parchment paper (with the cookies) onto 2 wire racks to cool completely before serving.
Chewy Chocolate Fudge Cookies
These decadent cookies are the best of both worlds because they are both chewy chocolate chip cookie and a fudgy double chocolate chip cookie.
Craving more chocolate than what is in the classic chocolate chip cookie recipe? You are in luck if that’s the case. If you love chocolate like I do then you will love this recipe. These chewy chocolate fudgy cookies are to die for! They’re thicker than a traditional cookie and will make any chocolate lover happy.
These cookies are great with a satisfying amount of chocolate packed into each bite. Satisfy a chocolate craving with big, chewy and soft chocolate fudge cookies that will leave you drooling all day long.
My favorite kind of cookies are thick and chewy. This recipe is everything a chocolate cookie should be. Soft, chewy and almost fudge like in the middle. If you want big and chewy cookies like the kind you see in a bakery window then this is a must have recipe for you!
Reviews ( 87 )
I modified the recipe a little after reading the reviews. Doubled the recipe (wanted MORE!), used only 8 Tblsp butter, 1/2 cup white sugar, 2/3 cup brown sugar, 1 cup of cocoa, raspberry flavored non-fat yogurt and 1/3 cup mini choc chips. Melted the butter in a large bowl in the microwave. Chilled dough in the freezer for about an hour and (using wet hands) rolled the dough into very small balls, placed on parchment paper lined cookie sheets and flattened slightly. Baked for 6-8 minutes. Made 10 dozen tiny delicious bite sized chocolate treats. They also freeze like a dream - try them frozen!
These were the best chocolate cookies ever! They were simple and fast to make. I only yielded 17 so I would recommend doubling the recipe. Overall I would highly recommend making them.
I can't understand why people rate a recipe that haven't even made it.
I followed the directions with the exception of spraying the cookie sheets. I used parchment paper instead. I also used a tablespoon size cookie scoop to drop the cookies. It only made 17 cookies. The cookies were a uniform size and they were puffy and soft in the middle. My husband said they chocolaty and delicious.
Made these cookies today and they are scrumptious. Fudgy and full of chocolate flavor. Next time I will double the recipe.Yum!
I haven't tried them yet but we are having a meal after church Sunday so i was going to bring something sweet and i can't decide on what to bring.! I mean i have already made a Banana Cake with cream cheese frosting this morning! So i was thinking about making a beef stew in my crock pot and bringing some cookies and the cake! I'm not sure what to bring or if i am even going to bring anything else besides what i have already made !?
I love these cookies! Someone mentioned having difficulties dropping level tablespoons of dough on the sheet. I always use a scoop for cookies. Each cookie is easy to measure, they bake at the same rate and are the same size once done.
Fudgy and delicious, like a brownie. Be careful not to overstir and over melt the sugar in the butter or they will be thin and flat.
These are a house favorite. I cut the granulated sugar down to 1/3 and they are plenty sweet. I also add a tad more vanilla, use high quality cocoa and throw in dark chocolate chips at the end.
Super quick, easy, and delicious! Made the chocolate mixture in a pan and then poured that into the bowl with flour. Used nonfat greek yogurt instead of plain yogurt and it worked out fine. Added white chocolate chips and walnuts - adds that little bite of something. Recipe made
28. This will be my go to chocolate cookie recipe now
I got 2 1/2 dozen. I rolled them a little bit before putting them on the pan. I also baked them for only 8 minutes. They are wonderful! A little taste of heaven. They equal 2 points on WW program. I'm sure you could get that down even further with white and brown sugar substitutes and with a butter sub. But, they are well worth the 2 points just as they are. I cannot imagine what went wrong with some of the reviews but these came out perfectly and I didn't change a thing. Next time I'll add the white chocolate chips as suggested. So easy to make and perfect every.single time.
These were easy and fantastic! I didn't have real butter, so I had to use Country Crock I used 4 tablespoons CC and 1 tablespoon oil to balance it out. Also used Dannon Light and Fit Greek Raspberry. They would be good with ice cream sandwiches or frosting also. They do remind me of a brownie/cookie combo.
Delicious and easy to make! Even better with the addition of white chocolate chips.
These were easy to make. The batter reminded me of brownie batter and I almost made them into brownies, but decided to make the recipe as written. My cookies turned out like the picture. They are good. They are needing something, maybe more chocolate or something. They just need a richer flavor, but overall they are worth making and eating.
I've made these so many times I can't remember them all! Everyone who has eaten them loves them. I always double the recipe, because they don't last long. Very easy to make and mine turn out like picture, but I substitute vanilla yogurt for plain, since that's what I usually have. That's the only change I make.
These cookies are very good, but very different. The gooey center would make you think they're not cooked all the way, except for the fact that you know they're supposed to be brownie-like from the description. As for other reviews stating that the end result looks nothing like the picture. my first batch didn't either. They were very flat and ragged around the edges. The only change I made to the recipe was to substitute sour cream for the yogurt. Otherwise, I followed it exactly, spraying the cookie sheets and leveling the tablespoons of batter. After the first batch came out of the oven, I decided to wipe off the spray from my non-stick cookie sheets and do more of a rounded tablespoon. That seemed to do the trick. That batch looked just like the picture. I don't know how these cookies could turn out dry for some people, unless they didn't follow the instruction to spoon the flour into the measuring cup, which results in a more airy cup of flour rather than a full, packed cup.
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Dark chocolate cookies enhanced with a sprinkling of salt create a luxurious gourmet cookie.
- 12 ounces semisweet chocolate, finely chopped
- 1-¼ cup (175 grams) all-purpose flour
- 1/3 cup (28 grams) unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 1/4 cups (300 grams) sugar
- 8 tablespoons butter, softened
- 3 eggs
- 2 teaspoons vanilla extract
- 1-½ tablespoons coarsely ground finishing salt such as Maldon or Fleur de Sel
Chocolate Fudge Pepper Cookies
I recently entered these cookies in a contest. They won first place out of 2,400 entries. Can you guess what the contest was? I can’t stand suspense… it was for a company that wanted to find the best cookie recipe to pair with their red wine! If you happen to enjoy a glass of red every now and then, you definitely need to make these amazing (seriously, AMAZING) cookies.
This recipe is a dense, cake-like cookie that has the fudginess of a brownie with a slight kick of a savory aftertaste.
They are best served WITH RED WINE. I added that in bold because you might be tempted to try them with milk or water, but it will not taste the same.
I only added a small amount of the coarse pepper because I am a seasoning sissy. Really. Sometimes I think ketchup is too spicy! So I really liked the subtle (very subtle) hint of pepper. If you are more daring you can up your pepper amount and maybe even use a finely ground. (Heck, maybe you could even add cayenne!)
This cookie pairs really well with red wine. I encourage you to test me on that theory!
If you like this recipe you will LOVE this one:
Chocolate Wine Glaze
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.
Crisp on the outside and fudgy on the inside, these chocolate crinkle cookies are like brownies in cookie form.
- 2-1/2 cups all-purpose flour, spooned into measuring cup and leveled off with knife
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 5 ounces unsweetened chocolate, chopped (best quality, such as Ghirardelli)
- 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces
- 1 teaspoon instant coffee or espresso powder (optional)
- 4 large eggs
- 1 cup granulated sugar
- 1 cup firmly packed dark brown sugar
- 2 teaspoons vanilla extract
- 1 cup Confectioners' sugar
- Use a whisk to mix the flour, baking powder and salt together in a medium bowl. Set aside.
- Combine the chocolate and butter in a small, microwave-safe bowl. Place it in the microwave and cook in 20-second intervals, stirring between each bout of heat, until almost melted. The chocolate will continue to melt as it sits. (This technique ensures the chocolate mixture will not get too hot and scorch.) Add the espresso powder and stir until completely melted and smooth.
- In a large bowl, whisk the eggs with both sugars and vanilla extract. Use a whisk to smash any lumps of brown sugar. Stir in chocolate mixture.
- Stir in the flour mixture until just combined. (Note that the mixture will be very wet, more like cake batter than cookie dough.) Cover the bowl with plastic wrap and chill until firm enough to roll -- at least 2 hours or longer if necessary.
- Position two racks in the center of the oven and preheat to 350°F . Line two baking sheets with parchment paper and place Confectioners' sugar in a small bowl. Roll chilled dough into 1-tablespoon balls, then roll each ball in confectioners sugar. (If the dough gets sticky on your hands, wash your hands and then dust them with confectioners sugar before proceeding.) Arrange 12 balls evenly on each baking sheet, then place remaining dough back in the refrigerator. Bake the cookies for 9 to 12 minutes, rotating the pans from top to bottom and front to back midway through, or until puffy and almost dry between the cracks. Cool the cookies on the pans for a few minutes, then transfer to a rack to cool completely. Repeat with remaining cookie dough. Store the cookies in an airtight container.
- Note: Be sure to make these cookies a few hours ahead of time because the dough needs to chill in the refrigerator.
- Freezer-Friendly Instructions:The Cookie Dough can be Frozen for up to 3 Months: Scoop the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.