Triple Chocolate Fudge Cookies
photo by Lisa Clarice
- Ready In:
- 1hr 40mins
- Ingredients:
- 12
- Yields:
-
48 cookies
ingredients
- 10 ounces bittersweet chocolate or 10 ounces semisweet chocolate, chopped
- 3 ounces unsweetened chocolate, chopped
- 1⁄4 cup unsalted butter, cut into chunks. (I use vegan spread Earth Balance)
- 3 eggs, at room temp
- 1 cup sugar
- 1 tablespoon espresso powder or 1 tablespoon brewed coffee
- 2 teaspoons vanilla
- 6 tablespoons flour
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 1⁄2 cups chocolate chips (dark, white, semi-sweet, bittersweet, your pick)
- 1 cup finely chopped toasted pecans (optional)
directions
- Put chopped chocolates and butter (first three ingredients) into a sauce pan over low heat and melt.
- Once melted, remove from heat and set aside to cool slightly.
- Mix eggs, sugar, espresso powder, and vanilla.
- Add the melted chocolate to the egg/sugar batter. Mix well.
- Next add the flour, baking powder, and salt to the batter. Mix well.
- Lastly, add chocolate chips and pecans.
- Chill dough for approximately 60 minutes or until it can hold a shape.
- Line a baking sheet with parchment paper and scoop dough in small balls on paper - space about 1 inch apart from each other.
- Press dough to flatten.
- Bake at 350 for 10 minutes. No not overbake!
- When cookies are cool, drizzle melted chocolate over top of cookies if you wish!
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RECIPE SUBMITTED BY
I live in Santa Cruz, California and I really love to bake. Over the last few years, I've focused my cooking and baking on using organic ingredients, less sugar, and whole wheat grains. What a fun transformation!
I am also having a lot of fun turning my recipes into true "vegan" options, which often means healthier baking and cooking! I am not vegan, but I love offering the option.
Give my recipes a try and let me know what you think. Thanks!