Thick and Chewy Triple Chocolate Cookies
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
8 mins
-
Additional Time
1 hr
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Total Time
1 hr 23 mins
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Servings
25 cookies
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Calories
342 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Thick and Chewy Triple Chocolate Cookies
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These have a deep and complex chocolate flavor, with basic ingredients. The result is a chewy and fudgy center with slightly crisp edges. Moist, rich, and dreamy. Totally chewy (not cakey or dry) and stay that way for many days. Freeze leftover dough for baking when you need some chocolatey treats!
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Ingredients
- 2 cups all-purpose flour
- ½ cup dutch processed cocoa powder
- 2 tsp baking powder
- ½ tsp table salt
- 16 oz semisweet chocolate chips good quality
- 4 large egg
- 2 tsp vanilla extract pure
- 2 tsp instant coffee
- 10 TB butter softened, salted
- 1 ½ cups light brown sugar packed
- ⅓l cup granulated sugar
- 2 cups semi-sweet chocolate chips or a mixture of both, or milk chocolate chips
Instructions
- In a bowl, whisk the four, cocoa powder, baking powder, and salt. Set aside.
- In a microwave safe bowl, melt chocolate at 50% power for 2 minutes and stir well. If needed, repeat 1 more minute. (Alternatively melt chocolate in a bowl set over a saucepan of simmering water, stirring until melted.)
- In a bowl, whisk together the eggs and vanilla. Sprinkle coffee powder to dissolve. Set Aside.
- In the bowl of a stand mixer fitted with paddle attachment, beat butter and both sugars at medium until combined, 1 minute. Mixture may be gritty. Decrease to low speed, add egg mixture, and mix to incorporate, 1 min.
- Add melted chocolate in a steady stream, mixing until combined, 1 minute, scraping down bowl and beater as needed.
- With mixer still on low, add dry ingredients gradually and gently mix just until combined, without over beating.
- With rubber spatula, fold in chocolate chips. Cover bowl with plastic wrap and chill in fridge at least 1 hour or until scoop-able.
- Adjust oven to lower middle position, at 350F. Line baking sheets with parchment paper.
- divide dough into balls about 1 1/2 inch in diameter. Set balls on lined baking sheets, about 2 inches apart. Slightly flatten dough balls.
- Bake just until edges are begun to set but centers are still very soft, 8-9 minutes. Cool on baking sheets 10 minutes. Carefully transfer to wire rack and cool to room temp.
- Store in airtight container at room temp.
Nutrition Information
Show Details
Calories
342kcal
(17%)
Carbohydrates
42g
(14%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.2g
(10%)
Cholesterol
44mg
(15%)
Sodium
135mg
(6%)
Potassium
255mg
(5%)
Fiber
4g
(16%)
Sugar
28g
(56%)
Vitamin A
200IU
(4%)
Calcium
60mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 25cookies
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 44mg | 15% |
| Sodium | 135mg | 6% |
| Potassium | 255mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 28g | 56% |
| Vitamin A | 200IU | 4% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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