Soft & Chewy Chocolate Bites

average rating

rate/review

prep time

1 hr

total time

2 hr

makes

30 servings, 2 cookies (28 g) each

photo by:

kraft

recipe by: kraft

What You Need

4 squares Baker's Unsweetened Chocolate

3/4 cup butter

2 cups sugar

3 eggs

1 tsp. vanilla

2 cups flour

Make It

HEAT oven to 350°F.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour until well blended. Refrigerate 1 hour or until dough is easy to handle.

SHAPE dough into 1-inch balls. Place, 2 inches apart, on baking sheets sprayed with cooking spray.

BAKE 8 min. or just until set. (Do not overbake.) Cool on baking sheet 1 min.; transfer to wire racks. Cool completely.

kraft kitchens tips

Note

For best results, use butter. If using margarine, add an additional 1/2 cup flour.

Special Extra

Customize these chocolate bites with a variety of toppings. Immediately after removing them from the oven, press one or more of the following ingredients into top of each cookie: walnut half; Jet-Puffed Marshmallow half (with cut-side dipped in coloured sugar); half of 1 Kraft Caramel; coarsely chopped candy canes; drizzle of melted Baker's Semi-Sweet Chocolate.

Make Ahead

To freeze, place balls of uncooked dough on waxed paper-covered baking sheet; freeze until firm. Transfer to resealable freezerweight plastic bag; freeze up to 3 months. When ready to serve, bake frozen dough balls 10 min. or just until set. (No need to thaw first.)

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A note from the
Kraft Kitchens Experts

Thank you. We heard your feedback and retested the recipe with both butter and margarine. Based upon our results, we updated the recipe to increase the chill time to firm up the dough. Though butter is the preferred ingredient, we added a tip for those who choose to use margarine instead. Just add an additional 1/2 cup flour.