At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
A classic chocolate cookie! A fudgy brownie-like cookie rolled in powdered sugar.
Melt butter and chocolate in 1-quart saucepan over low heat, stirring occasionally, 8-10 minutes or until smooth. Cool completely.
Combine melted chocolate mixture, 1 cup
flour, sugar, eggs, baking powder and salt in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in remaining flour and nuts. Cover; refrigerate 2 hours or until firm.
Heat oven to 300°F.
Shape dough into 1 1/2-inch balls. Roll in powdered sugar. Place 2 inches apart onto greased cookie sheets. Bake 15-18 minutes or until set.
Dietary Fiber: <1g
I want to try this recipe but I am thinking that it may be too sweet. If I cut it down to 1 and 1/2 cups of sugar, will it still work?
My mom's been baking these cookies since we were kids, and we are still obsessed with them. I bake them for parties all the time and they are always a crowd-pleaser. My brother bakes them for himself all the time, and they're also always a crowd-pleaser (a crowd of one, mind you).
These cookies are amazing!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I love them so much!! The only thing is, I would refrigerate them longer than two hours. But other than that, they are great!!
These turned out just like my Nana used to make but I have one question! When I take them out of the oven, they are nice and puffy but then they fall and get pretty flat. Any ideas? Thanks!
I first made these cookies in junior high (many moons ago) and they are wonderful!
This is a wonderful Christmas cookie! Easy to make and impressive too.
my family has been making this receipt for years - it's my father's favorite cookie. Although the receipt doesnt say it - you will want to chill the doug for about 10 minutes. They are delicious! Keep in mind that they are a slow bake cookie and continue to bake after they come out of the oven.
This is a classic cookie, great fun to make with kids and yummy. I omit the nuts. These don't store well, but can be refreshed with a slice of white bread with them in an air-tight container over night. Perfect for a bite sized sweet at a fund raiser, party, or picnic.
These are delicious. Try rolling dough in 1" balls and dust your hands with powdered sugar before rolling, then they don't stick as badly.
The recipe was VERY easy for me. I don't know why some people had problems. My Belgian husband, his son and some other Belgian people LOVED them. I will DEFINITELY make them again!!!!!!!!!!!
A good cross between a cookie and a brownie.I just love them. Very easy to make, but can be a bit messy with the powdered sugar and chocolate fingers.
I have been eating this exact recipe for over 35yrs. It's a family tradition. The only diffrence is my recipe tells you to chill the dough first. If you cover the dough flat on top with wax paper or seran you can make it to or three days early.
Dough was too sticky and hard to work with I also had to keep putting the dough in the fridge, at one point, I put it in the freezer for a few minutes. The taste was good, much like a brownie, but it was a lot of work. I will make them again, but will try without rolling them and omit the powdered sugar. I might try frosting them.
Wonderfully chocolately and chewy! And the powdered sugar makes them look very fancy. The only thing is they got very sticky when I would roll them in the sugar and I had to chill them between batches.
THESE WERE A LITTLE TO MUCH WORK FOR WHAT THEY TASTED LIKE. THEY WERE JUST OK.
These are the VERY FAVORITE of my children!!!! They do not last long in this household and I make them for Holiday gifts as well!!
Email address will not be published
How Did This Recipe Work Out for You?
Please return to landolakes.com to rate and review this recipe.
Your comments and suggestions are appreciated by others.
This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1837
© 2013 Land O'Lakes, Inc.
It was a beautiful day and Dad offered to take over dinner. He found a manly recipe for Mustard & Bourbon Glazed Pork Chops and made a plan.
Freshly sliced from the deli, Land O Lakes® 4 Cheese Italian Blend combines the rich flavors of Asiago, Romano and Parmesan with creamy American to bring the authentic taste of Italy to your American fare.
After you make the hamburger patties and light the grill, what do you get out of the fridge?
Probably ketchup, mustard and relish. Maybe mayo, lettuce and tomatoes. Those are the classics, and I love them, too.
But, sometimes I like to look at the burger and bun as just a starting point for some fun, creative cooking. More ...
The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.
We'll email instructions to the address you used to register.
We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.
If you are already a member, please sign in.
Look for an email soon with instructions to reset your password.
If you did not receive the email, please check your email junk folder (just in case) or contact us.
Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
Your question has been submitted.
Your email has been sent. Thanks for sharing this Land O Lakes recipe!