“A chocolate cookie with the intensity of hot fudge sauce. THIS IS THE BEST CHOCOLATE COOKIE!!! Thick And Chewy!” - by Carol P.
Ingredients
Adjust Servings
Original recipe yields 3 1/2 dozen
Directions
- Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside.
- 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.
- 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.
- 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
Amount Per Serving (42 total)
- Calories
- 148 cal
- 7%
- Fat
- 6.8 g
- 11%
- Carbs
- 21.4 g
- 7%
Based on a 2,000 calorie diet
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Reviews (230)
Rate This Recipe
"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..." See more I was working with a pretty basic food supply: 2 2/3 cups chocolate chips is about a pound of semisweet chocolate; add 1/4 tsp baking soda to regular cocoa powder if you can't get "Dutch process"; if you use salted butter, reduce salt by 1/2 amount. Do use parchment paper, but otherwise there is nothing tricky or difficult or fussy about these cookies. I had requests for another batch before I had finished washing up from the first one!"
BONNIE Q.
"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 ..." See moreflavor is so awesome that I kept trying til I got it right. Definitely, the trick to these cookies is to let the dough sit at LEAST 45 minutes before scooping/baking. Now they're coming out perfect every time. Totally decadent cookie."
Allyson R
"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 batche..." See mores, I put the dough into a muffin pan, and out came perfectly round, thick cookies! Yum. I would definitely recommend this recipe , as well as the muffin pan. Thanks for the recipe!"
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