Recipe By Carol P.
Rating
Published Sep 23rd
Prep 25m Cook 10m Additional 1h 5m Ready In 1h 40m
Servings 3 1/2 dozen Calories 148.2

A chocolate cookie with the intensity of hot fudge sauce. THIS IS THE BEST CHOCOLATE COOKIE!!! Thick And Chewy!

Recipe Ingredients

  • 1 pound semisweet chocolate, chopped
  • 2 cups all-purpose flour
  • ½ cup Dutch process cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 10 tablespoons unsalted butter
  • 1 ½ cups packed brown sugar
  • ½ cup white sugar
  • 4 eggs
  • 2 teaspoons instant coffee granules
  • 2 teaspoons vanilla extract

Cooking Directions

  1. 1 Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside.
  2. 2 In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
  4. 4 Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.

Nutrition Facts

  • Calories 148.2
  • Carbohydrate 21.4 g
  • Cholesterol 25 mg
  • Fat 6.8 g
  • Fiber 1.2 g
  • Protein 2.2 g
  • Saturated Fat 3.9 g
  • Sodium 88.2 mg
  • Sugar 15.4 g

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Reviews

  1. very choclate
  2. I definitely think next time the coffee is being left out. There was too much of a coffee flavor and I much prefer to have more chocolate flavor then coffee. Other then that 35-40 mins for setting seemed to work great for me. A hint though.... do NOT put the mix in the refrigerator to - Read more ...
  3. This cookie got rave reviews from all the chocolate lovers in my family. I have made them twice-some for home-most for a cookie exchange. Good quality chocolate is key to a great cookie. I used Ghiradelli bittersweet & added 1 cup of chocolate chips-semisweet one time and milk chocolate the other time. Dutch process cocoa - Read more ...
  4. These are incredibly chocolately! The dough is a little hard to handle but if you actually follow the recipe and let it "set" for 35 minutes it's much easier. I got the crackley texture by rolling into balls as opposed to dropping from a spoon and I found 9 minutes in the oven was perfect - Read more ...
  5. Great recipe. The first couple of batches I used a cookie scoop for the dough but was not all that pleased with the finished product. I decided to try rolling a batch into balls...and what a difference! Great presentation...you end up with a cookie that is shiny and very elegant looking. I strongly suggest the - Read more ...
  6. Terrific! For the first batch, I just scooped spoonfuls of dough onto a baking tray. Although they were tasty, they spread out until they were really thin, and almost overcooked. For the next 2 batches, I put the dough into a muffin pan, and out came perfectly round, thick cookies! Yum. I would definitely recommend - Read more ...
  7. This is a fantastic recipe! It comes from the Cooks Illustrated New Best Recipes cook book. For people who have had trouble with the recipe I would recommend buying really good quality bittersweet chocolate (not semi-sweet). I used Lindt 70% cocoa bittersweet baking bars and valhrona cocoa powder. I also used finely ground espresso instead - Read more ...
  8. These really are the ultimate chocolate cookies! The recipe can easily handle the addition of chocolate chips walnuts or even peanut butter chips. By the way dutch processed cocoa can't really be substituted by adding baking soda to regular cocoa powder. It will do but the taste is very different which is why I keep - Read more ...
  9. I never had a chance to find out how long these cookies were supposed to "set" on the cookie sheets because they all disappeared long before the 10 minutes were up! A few substitutions I made because I was working with a pretty basic food supply: 2 2/3 cups chocolate chips is about a pound - Read more ...
  10. Really great chocolate flavor. I'd been having trouble getting the right consistency in the finished cookie, though...I would end up having to throw out half the batch (never seem to set up). But the flavor is so awesome that I kept trying til I got it right. Definitely, the trick to these cookies is to - Read more ...
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