Death by Chocolate Cookies

  • Prep Time: 10 mins
  • Total Time: 24 mins
  • Servings: 18
  • About This Recipe

    “My fave chocolate cookie named after my fave chocolate shop in Vancouver, Canada.”

    Ingredients

  • 2 (16ounce) packages BAKER’S Semi-Sweet Chocolate, divided
  • 3/4 cupfirmly packed brown sugar
  • 1/4 cup butter or 1/4 cupmargarine
  • 2largeeggs
  • 1teaspoonvanilla
  • 1/2 cupflour
  • 1/4 teaspoonbaking powder
  • 2cupschopped nuts
  • Directions

  • Preheat oven to 350°.
  • Coarsely chop 8 squares of the chocolate; set aside.
  • Microwave remaining 8 squares of chocolate in large microwavable bowl on HIGH for 1-2 minutes.
  • Stir until chocolate is melted and smooth.
  • Stir in sugar, butter, eggs and vanilla.
  • Stir in flour and baking powder.
  • Stir in reserved chopped chocolate and nuts.
  • Drop by 1/4 cupfuls on to ungreased cookie sheet.
  • Bake 12-13 minutes or until cookies are puffed and feel set to the touch.
  • Cool on cookie sheet 1 minute then transfer to wire rack and cool completely.
  • Reviews

  • “These cookies are great!I added about 2 tablespoons of orange peel and some orange extract to make Death By Chocolate Orange cookies.They were a little chewier than I thought they’d be, but they were good.They weren’t overly sweet.”

  • “Oooh, Reelani, these are really GREAT! I made them for a departmental function and WOW, they disappeared really fast. I had to cook them a bit longer–more like 20 minutes–but that’s probably my oven’s fault. Thanks for a well-written, loveable recipe! “

  • “What an amazing recipe!This was really easy to pull together and was impressive to boot.The kids aren’t very fond of nuts, so I substituted dried tart cherries…it was an excellent combination for us, but someday I want to try this with pecans.The recipe didn’t say, but I just used the butter softened enough to blend into the melted chocolate easily.I made smaller cookies because I’m sure I’d have to peel my children off the ceiling if I’d made only 18 cookies from the batch.(I made each cookie teaspoon-scoop size and got 80 cookies.I know it sounds sort of stingy, but the cookies were about the size of a half-dollar, which was about right for us.) Thanks for posting this recipe!”

  • “Double wow! I was impressed by the richness of these cookies! So chocolaty and very little flour. I used 1 seimi chocolate bar adn 1 bag of chocolate chips. So decadent and so yummy.”

  • “If I could give you 10 stars I would!Made these for my birthday, I am a chocoholic.I have been known for my chocolate chip cookies far and wide.I think I just came up with a new signature cookie.”

  • “This is a rich, chocolate-y, not too sweet cookie.Wonderful!Just be careful reading the recipe–I thought it called for 2 16-oz packages of chocolate and not 2 8-oz packages.Thanks for a great recipe!”

  • “One Word… “Delicious”I added Peanut Butter Chipsand they went fast!”

  • “Whoa!Loved these!!They are fantastic!So rich they taste like little brownies.I made mine much smaller (used a medium cookie scoop) and got about 30 cookies.They baked for exactly 13 minutes and stayed nice and puffy with a really glossy top.”

  • “I register just to tell you this recipe is fantastic.Everyone at the office love these cookies.I have made only one recipe and someone told me that it was not enough.They wanted to eat more than one.”

  • “I made these cookies as is.I have to admit I was a little worried when they came out and were really hard to get off the tray.If I had waited the full though instead of rushing, they probably would have come off fine. 🙂 Nice and chocolatey with a great texture, and even the nuts were good, though I admit I only put in about 1/2 to 2/3 the amount said.Still, coming from a no-nut cookie fan, that’s a real compliment.Realatively easy to make, I’ll probably keep this recipe around.Espeically since a friend told me she wanted the recipe.Always a good sign.Two thumbs up. “

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