• Chocolate Dream Cookies

    2 votes
    Chocolate Dream Cookies
    Prep: 50 min Cook: 20 min Servings: 24
    by Robyn Savoie
    380 recipes
    These easily made cookies are soft on the inside and crunchy on the outside.


    • 6 Oz. Unsweetened Chocolate Bars
    • 6 Tbsp. Butter
    • 3 Cups Granulated Sugar
    • 3 Large Eggs
    • 1 1/2 Tsp. Vanilla Extract
    • 3 Cups All Purpose Flour
    • 3 Tsp. Baking Powder
    • 3/8 Tsp. Salt (1/4 + 1/8 Tsp.)
    • 1/2 Cup Toasted Pecans or Walnuts, Finely Chopped


    Yields: 4 Dozen
    In a medium, double boiler, add water to bottom pot and combine chocolate and butter in top pot or metal bowl that sits comfortably over pot. Bring water to a boil and lower heat.
    Stir chocolate mixture over gently boiling water until melted and combined. Remove top pot/bowl from heat and let cool slightly. Beat in sugar, mixture will be coarse.
    Add eggs, one at a time, beating thoroughly after each addition. Stir in vanilla. In a large bowl, combine flour, baking powder and salt.
    Stir into chocolate mixture. Blend to make a smooth, yet stiff batter. Gently fold in nuts. Roll dough into an even ball, cut in half.
    Roll each half into a 2-inch log; wrap in wax paper or plastic wrap. Chill dough for 30 minutes. Preheat oven to 300°F. Unwrap logs and slice into 1/2-inch circles. Using hands, shape chilled dough into 1 1/2-Inch balls.
    Arrange on ungreased baking sheets. Bake for 15 - 18 minutes, or until firm.
    Transfer sheets to a wire rack and let cookies cool on sheets.
    Cook's Tip:
    Unsweetened chocolate, also known as bitter or baker's chocolate should be used in this recipe. Always use the type of chocolate specified in a recipe. Most types of chocolate are not interchangeable.
    Try substituting raspberry, orange, almond or any flavored extract that compliments chocolate in place of vanilla.

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    • Denise Sherin
      Denise Sherin
      Oh these look so yummy


      • ShaleeDP
        I like chocolate cookies anytime.
        • Robyn Savoie
          Robyn Savoie
          Thank you, I really like the texture of these. With the last batch, I used raspberry extract and it gave the cookie a nice flavor. Next time, trying them with peppermint.

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