slap yo mama chocolate fudge cookies

Recipe Rating:
 1 Rating
Serves: 24
Cooking Method: Bake


1 c pecans or walnuts
1/2 c self rising flour
1 tsp instant espresso powder
1 lb smisweet chocolate corsly chopped
1/4 c unsalted butter, cut into small chunks
1 3/4 c white sugar
4 eggs, room temperature
1 tsp pure vanilla extract
1 c dark chocolate chips
1 c white chocolate chips

The Cook

francine bryson Recipe
Full Flavored
pickens, SC (pop. 3,126)
Member Since Jun 2010
francine's notes for this recipe:
these i make in memory of my mom she didn't like alot of sweets other than a 5th avenue candy bar but these she loved
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Preheat oven to 350 degrees and place rack in center of oven. Place the pecans on a baking sheet and bake for 8-10 minutes, or until lightly brown and fragrant. Let nuts cool and then chop coarsely.
whisk together the flour, baking powder, salt, and espresso powder. Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside to cool to room temperature
In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs until pale yellow and thick, about 5 minutes. Beat in the melted chocolate mixture and vanilla extract. Fold in the dry ingredients to the chocolate batter and mix only until incorporated. Stir in the chocolate chips and nuts. Cover with plastic wrap and refrigerate the batter just until firm, about 30-60 minutes.
Preheat oven to 350 degrees and place rack in center of oven. Line two baking sheets with parchment paper.
Remove from oven and place baking pan on a wire rack to cool. When cookies are firm, remove from baking pan and let completely cool on rack.

About this Recipe


1-5 of 6 comments

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user Marsha Gardner mrdick1950 - Sep 10, 2012
Francine, I was waiting for my espresso powder to arrive from online. I read through the directions and it looks like you missed a step. How long do you bake these cookies for? What size? They sound wonderful. I have pecans in the freezer to use before this years harvest and can't wait to make them. Thanks, Marsha
user francine bryson frannie - Sep 10, 2012
lol yea i tend to leave that one out from time to time , my oven cooks them perfect at 15 mins but i'd say from 14 to 19 just till the texture you want
user Marsha Gardner mrdick1950 - Sep 10, 2012
Thanks, I am going to make them in the morning.
user Sharon Gratton honeypop - Jun 5, 2013
You did not list baking powder or salt in the ingredients but it is in the directions. How much of each is it? Thanks
user Rachel Torivio Dulcemama1 - Jun 6, 2013
Sharon if you use self rising flour you don't need salt or baking powder

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