Fudgy, brownielike and decadent, these fantastic cookies will satisfy any chocolate lover. Managing Editor Wendy Ruopp shares her friend's recipe for these fantastic cookies with us: “Christmas isn't Christmas without Patti's cookies.” Dress them up with a drizzle of melted chocolate.

EatingWell Test Kitchen


Recipe Summary

1 hr 20 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Place chocolate chips in a microwave-safe bowl and melt in the microwave on Medium in 30-second bursts, stirring after each burst to ensure even melting, until completely melted. (Alternatively, melt the chocolate in a double boiler over hot water, stirring constantly.) Let cool slightly.

  • Meanwhile, whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer until well combined. Add eggs and vanilla; beat until creamy. Add the melted chocolate; beat to combine. Stir in the dry ingredients with a spoon until just combined. Refrigerate the dough until barely chilled, 15 minutes.

  • Position rack in center of oven; preheat to 350F. Coat a large baking sheet with cooking spray.

  • Roll tablespoonfuls of dough into 1-inch balls and place on the prepared baking sheet, 2 inches apart.

  • Bake the cookies, one batch at a time, until puffed and slightly dried on top, 10 to 12 minutes. Remove from the oven and gently press an almond into the center of each cookie. Let cool for 5 minutes on the pan before transferring to a wire rack to cool completely. Allow the pan to cool slightly between batches.


Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.

Chocolate drizzle anyone?
Melted dark and white chocolate drizzled on top of cookies is a special treat. Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving on High in 30-second bursts until two-thirds of the chocolate has melted, stirring well after each burst. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature. Use a pastry bag fitted with a fine writing tip to pipe the melted chocolate or dip tines of a fork in chocolate and drizzle.

Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.

Nutrition Facts

114 calories; protein 1.5g; carbohydrates 15.4g; dietary fiber 1g; sugars 10.6g; fat 5.7g; saturated fat 3g; cholesterol 13.3mg; vitamin a iu 70.4IU; folate 2mcg; calcium 6.6mg; iron 0.3mg; magnesium 8.5mg; potassium 31.1mg; sodium 33.3mg.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This is a holiday favorite! This recipe has become a holiday tradition and people regularly ask for the recipe. I use bread flour in place of the pastry flour so that it's extra chewy. I also drizzle them with melted white chocolate. Pros: Rich chocolate flavor Read More
Rating: 5 stars
Favorite cookies These are my favorite cookies. I love how much chocolate flavor they have. I do make them with half Splenda and being a dark chocolate lover always use dark chocolate covered almonds. I have made these for people coming over and everyone loves these and always want the recipe. They go together quickly. I always melt the chips in the microwave. Pros: very chocolaty Cons: none Read More