Bittersweet and semi-sweet chocolate are blended in this rich, fudgy cookie.
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1 cup bittersweet chocolate chips
1/4 cup Land O Lakes® Butter, melted
1/2 cup sugar
2 large Land O Lakes® Eggs
1/2 teaspoon vanilla
1 cup mini semi-sweet chocolate chips
1/4 cup all-purpose flour
1/2 teaspoon baking powder
2 teaspoons shortening
Slivered almonds, toasted, chopped, if desired
Place 1 cup bittersweet chocolate chips in small microwave-safe bowl. Microwave, stirring once, 1-1 1/2 minutes or until melted and smooth. Set aside.
Combine melted butter, sugar, eggs and vanilla in large bowl. Beat at medium speed until smooth. Add melted chocolate; continue beating until smooth. Add all remaining cookie ingredients; beat at low speed until well mixed. Cover; refrigerate 2 hours until firm or overnight.
Heat oven to 350°F.
Drop dough by teaspoonfuls, 2 inches apart, onto greased cookie sheets. (Refrigerate remaining dough between batches.) Bake 8-9 minutes or until just set. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.
Place 1 cup mini chocolate chips and shortening in small microwave-safe bowl. Microwave, stirring once, 1-2 minutes or until melted and smooth. Frost cooled cookies. Sprinkle with chopped almonds, if desired.
Explore reviews fromour online community
This will be my 3rd year making these cookies as everyone
absolutely loves them. I make 21 different kinds of cookies
every Christmas & giveaway cookie plates - these have
become a requested cookies to be on those plates.