Triple Chocolate Cookies

Triple Chocolate Cookies
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

This cookie is a great holiday dessert, but will satisfy your sweet tooth any time of year.

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26
Servings
166
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 Ounces unsweetened chocolate, chopped
  • 1½ Cup bittersweet chocolate chips
  • 7 Tablespoons unsalted butter, cut into pieces
  • 2 Teaspoons instant coffee
  • 2 Teaspoons vanilla extract
  • 3 eggs, at room temperature
  • 1 Cup sugar
  • ¼ Cup all-purpose flour
  • ½ Teaspoon baking powder
  • ¼ Teaspoon salt
  • 1½ Cup semisweet chocolate chips

Directions

Adjust two oven racks to the upper- and lower-middle positions, and then preheat the oven to 350 degrees F.

Melt the unsweetened chocolate, bittersweet chips, and butter in heatproof bowl set over saucepan of simmering water, stirring frequently, until completely smooth and glossy. Remove the bowl from the pan and set aside to cool slightly.

Stir the coffee powder into the vanilla extract in a small bowl until dissolved.

Beat the eggs and sugar in large bowl with an electric mixer at medium-high speed until very thick and pale, about 4 minutes.

Add the vanilla-coffee mixture and beat until incorporated, 20 seconds. Reduce the speed to low, add the chocolate mixture, and mix until thoroughly combined, about 30 seconds.

Whisk in the flour, baking powder, and salt together in a medium bowl. Using large rubber spatula, fold the flour mixture and semisweet chips into the batter.

Cover the bowl with plastic wrap and let stand at room temperature until the batter firms up (it will more closely resemble thick brownie batter than cookie dough), 20 to 30 minutes.

Line two large baking sheets with parchment paper.

Using 1 heaping tablespoon batter per cookie, place the cookies 2 inches apart on the prepared baking sheets.

Bake until the cookies are shiny and cracked on top, 11 to 14 minutes, rotating the baking sheets from the top to bottom and the front to back halfway through baking time.

Transfer the baking sheets to racks and cool the cookies completely on the baking sheets, before serving.

Nutritional Facts

Total Fat
8g
11%
Sugar
10g
11%
Saturated Fat
4g
17%
Cholesterol
3mg
1%
Carbohydrate, by difference
21g
16%
Protein
2g
4%
Vitamin A, RAE
4µg
1%
Calcium, Ca
17mg
2%
Choline, total
3mg
1%
Fiber, total dietary
2g
8%
Folate, total
11µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
7mg
2%
Niacin
1mg
7%
Phosphorus, P
23mg
3%
Selenium, Se
1µg
2%
Sodium, Na
51mg
3%
Water
7g
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.