Chocolate Gooey Cookies

A very rich and delicious cookie

½” Cookie Thing measuring boards are to be used with this recipe.

Chocolate Gooey Cookies


2 cups coarsely chopped pecans

Bake pecans for 8 minutes in 350 degree oven, cool and chop coarsely

8 ounces bittersweet (not unsweetened) chocolate coarsely chopped

3 tablespoons unsalted butter

1/3 cup flour

¼ teaspoon baking soda

¼ teaspoon salt

2/3 cup sugar

2 large eggs

1 ½ teaspoons vanilla extract

8 ounces semisweet chocolate morsels


In a heavy saucepan with about two inches of water, place a glass, heat-safe bowl over top of pan and fill with bittersweet chocolate and butter. Do not allow the water to touch the bottom of the bowl. Melt chocolate and butter and stir occasionally.  Once melted, remove from heat, stir and let cool a little.

In a small bowl, stir together the flour, baking soda, and salt; set aside.  In a stand mixer, beat together the sugar, eggs and vanilla until well blended, thickened and lightened.  Add the melted chocolate to the beaten egg mixture, then add the flour mixture until thoroughly blended. Stir in the pecans and chocolate morsels until evenly incorporated. The dough is thick and gooey like fudge. Following the instructions for the Cookie Thing, roll out the dough between two sheets of wax paper using 1/2” measuring boards.  Refrigerate for at least two hours. After refrigerated, (it will be very hard) use a small round cookie cutter for each one and place on parchment paper and refrigerate again for at least 30 minutes before baking.

On parchment lined paper, bake at 325 degrees for 7 to 8 minutes.  To check for the right amount of time in the oven, look for the slightest cracking on top, this is when they are ready to take out of the oven. They will sort of sink in the center after cooling which is how they should look if cooked the correct amount of time. 


Chocolate Icing

2 ½ sticks unsalted butter, softened

1 cup powdered sugar

¾ cup dutch-processed cocoa

pinch salt

¾ cup light corn syrup

1 teaspoon vanilla

8 ounces milk chocolate, or semi-sweet chocolate – melted and cooled slightly


In food processor, blend butter, sugar, cocoa and salt until smooth. Add corn syrup and vanilla and blend about 10 seconds. Scrape side of bowl and then add chocolate and blend until smooth and creamy about 10 to 15 seconds.