★★★★★ 1 Review
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By Ellen Bales
from Indianapolis, IN

Chocolate lovers beware: you could actually overdose on these babies! But at least you would die happy! Give these a try--if you dare! Recipe: BHG: Our Best Recipes Cookbook Photo:

serves Makes about 22 cookies
prep time 25 Min
cook time 15 Min
method Bake


  • 1 c
    butter, softened
  • 3/4 c
    granulated sugar
  • 3/4 c
    packed brown sugar
  • 1 tsp
    baking soda
  • 2
  • 1 tsp
    vanilla extract
  • 3 oz
    unsweetened chocolate, melted and cooled
  • 2 c
    all purpose flour
  • 1 pkg
    (8 oz.) semisweet chocolate, cut into 1/2-inch pieces, or 1-1/3 cups large semisweet chocolate pieces
  • 1 pkg
    (6 oz.) white chocolate baking squares, cut into 1/2-inch pieces, or 1 cup white baking pieces
  • 1 c
    chopped black walnuts, walnuts, or pecans (optional)

How To Make

  • 1
    In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar, brown sugar, and baking soda until combined. Beat in eggs and vanilla until combined. Stir in melted chocolate.
  • 2
    Beat in as much of the flour as you can with the mixer. With a wooden spoon, stir in any remaining flour. Stir in semisweet chocolate and white chocolate pieces and, if desired, nuts.
  • 3
    With a 1/4-cup dry measure or scoop, drop mounds of dough about 4 inches apart on greased cookie sheets.
  • 4
    Bake in a preheated 375-degree oven for 12 to 14 minutes or until edges are firm. Cool on cookie sheets for 1 minute. Transfer to a wire rack and let cool completely.