Truly Awesome Triple Chocolate Fudge-Y Cookies.

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“This is the first thing I ever baked for my boyfriend, Roe. He claims that it's the reason he loves me (jokingly, of course, but they're still really really good!) He in turn made them the first time he met my parents. All went well- maybe it was the cookies! They are really soft and just packed with chocolate. I myself am not a big fan of chocolate but I love them. I got the recipe from my friend in the United States whom I believe got it from some T.V. show (thus the measurements.)”
24-28 cookies

Ingredients Nutrition

  • 3 ounces unsweetened baking chocolate, chopped
  • 1 12 cups bittersweet chocolate chips (Avoid using the bar kind, it changes the texture so that they flatten out and it's a bit too rich.)
  • 7 tablespoons butter, cut into pieces (unsalted)
  • 2 teaspoons instant coffee
  • 2 teaspoons vanilla extract (I use imitation and can't tell any difference other than having extra money to spend!)
  • 3 eggs (large, at room temperature- something to do with consistency.)
  • 1 cup sugar
  • 12 cup all-purpose flour
  • 12 teaspoon baking powder
  • 12 teaspoon salt
  • 1 12 cups semisweet chocolate, chips. (For both of the chocolate chip requirements, I just used the whole bag which is a little less than t)


  1. Preheat your oven to 350 degrees.
  2. Melt the first three ingredients together in a heatproof bowl set over boiling water (I use a Pyrex glass bowl.) Stir it until it is completely smooth (this will take a while.) Then set the bowl to the side to cool a little. Apparently, if you don't let it cool it will cook the eggs and change the texture.
  3. In a separate, small bowl, dissolve the instant coffee and vanilla extract together completely.
  4. Mix together the eggs and sugar in large bowl with electric mixer at medium-high speed until it becomes thick and pale. This will take about four minutes. You can do it by hand but it takes a lot longer (not to mention a lot of arm power!) Then, mix in the coffee and vanilla mixture completely.
  5. Reduce the speed and mix in the chocolate mixture until it is completely mixed inches.
  6. Whisk together the flour, baking powder, and salt in a medium bowl. (You don't want to skip this step- once the mixture is in there, it is rather hard to mix.) Add the flour mixture and your semisweet chocolate chips. Mix well.
  7. Now, let it stand for about half of an hour at room temperature with plastic wrap over the top. This allows it to firm up and makes it really easy to scoop up. It will be quite thick when you come back.
  8. Place a generous tablespoon of batter onto a parchment lined or nonstick baking pan about two inches apart. Bake for about 13-15 minutes until the cookies are cracked on top and have a nice glossy look. Switch the cookies to cool baking sheets and let them cool completely before eating (the chocolate chips are like molten lava!).

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