For Chocolate Lovers only
Chocolate cake

JULY 2001

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Restaurants in Suburban Boston

White Chocolate Bavarian Cream

Nutty Cocoa Fudge Cookies

Chocolate Mint Chocolate Chip Ice Cream

Chocolate Chiller

Sweet Spot




Nutty Cocoa Fudge Cookies

Yield: About 2 dozen cookies

Tips: Very chocolatey, easy to make, and quick-baking, so you won't have the oven on all day. These have some crunch that contrasts nicely with the fudgy nature of the cookie. I use walnuts in these, but I see no reason you couldn't substitute pecans or almonds if you wish. There are three things to remember with these: use Dutch process cocoa powder (regular unsweetened cocoa powder just doesn't work as well here); bake them on doubled cookie sheets (this prevents the edges and bottoms from scorching); and don't overbake, or you'll lose the appealing fudgy texture.

I bake all cookies one sheet at a time in the center of my oven, but it seems to be an especially good idea for these, which are somewhat heat-sensitive. My cookie sheets are 15 1/2 inches long and 10 1/2 inches wide, and I fit 12 cookies on a sheet at a time (these do spread, so you can't overcrowd them). These cookies are best eaten within 24 hours of baking; freeze them for longer storage.


  • 1/2 cup (1 stick) unsalted butter, melted and cooled until just warm
  • 2/3 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 tsp. vanilla
  • Pinch salt
  • 1 egg, graded "large"
  • 1 cup all-purpose flour, stirred before measuring
  • 1/2 cup unsweetened Dutch process cocoa powder
  • 3/4 tsp. baking powder
  • 2 tsp. water
  • 1 1/4 cups chopped walnuts

Prepare cookie sheets by lining with aluminum foil, shiny side up (do not grease). Have ready another, empty cookie sheet to put under the prepared sheets while the cookies bake. Set all aside.

In large bowl, combine melted butter, sugars, vanilla, and salt. With large spoon, beat until well-combined, pressing out any sugar lumps. Add egg and beat to mix thoroughly. Sift in flour, cocoa powder, and baking powder. Add water. Stir until all ingredients are combined (dough will be fairly stiff). Stir in walnuts. Cover tightly with plastic wrap; allow to stand at room temperature 10 to 15 minutes. Meanwhile, preheat oven to 350'F.

After standing time, scoop out very well rounded tablespoons of dough. Roll into moist, shiny balls. Place 12 balls on foil-lined cookie sheet. Place second, empty cookie sheet under first, then put both into preheated oven. (Keep remaining cookie dough covered.)

Bake 12 to 13 minutes, switching pan back-to-front about halfway through baking time. Cookies will spread and lose their raw look, but centers will remain very soft. Do not overbake. It is important for the baked cookies to cool 3 to 5 minutes before they are removed to a cooling rack; if they are moved too soon, they will fall apart. Continue to shape and bake remaining dough as directed above, baking each dozen on doubled cookie sheets. When completely cooled, store airtight.

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