Triple Chocolate Drops
Published December 18, 1990
- Total Time
- 45 minutes
- Prep Time
- 1 to 4 hours of chilling time.
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
¾ cup butter
1 cup brown sugar
1 cup granulated sugar
2 tablespoons instant coffee powder
2 teaspoons vanilla extract
4 eggs
4 ounces unsweetened chocolate, melted and cooled
6 ounces chocolate chips
1 cup chopped walnuts (optional)
Butter or margarine for greasing baking sheets
¼ cup grated semisweet chocolate (optional)
Nutritional analysis per serving
12 grams carbs; 18 milligrams cholesterol; 107 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 6 grams fat; 1 gram fiber; 30 milligrams sodium; 2 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Combine flour, baking powder, cinnamon and salt in a medium-size bowl. Set aside. In a large bowl, beat butter, sugars, instant coffee and vanilla together until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in melted chocolate.
- Step 2
Stir in flour mixture ½ cup at a time, blending well after each addition. Stir in chocolate chips and walnuts, if desired. Cover and freeze or refrigerate until very firm, one to four hours.
- Step 3
When ready to bake preheat oven to 350 degrees. Grease four large baking sheets. Divide dough into sixths; refrigerate all but one portion.
- Step 4
With floured hands, roll slightly rounded teaspoons of unrefrigerated dough into 1-inch balls. Arrange, 1 inch apart, on baking sheets. Repeat with remaining five portions of dough, keeping dough you're not working on refrigerated.
- Step 5
Bake 7 to 9 minutes, or until barely brown on the bottom. Do not overbake. Cookies will seem very soft, but will firm as they cool. Cool cookies on racks.
- Step 6
Spoon about 1 teaspoon of glaze on each cookie and spread with back of the spoon. If desired, lightly sprinkle each cookie with grated chocolate. Let glaze set before storing cookies in an airtight container for up to one week. They can be frozen.
Private Notes
Comments
Is the white chocolate glaze referred to in the recipe just a melted white chocolate drizzle?
This is a seriously delicious cookie. The pinch of cinnamon seems to be the secret ingredient that elevates a good chocolate cookie to a great one. However, it is not necessary to refrigerate or freeze this dough. The butter and chocolate will stiffen too much in a cold temperature making the dough almost unmanageable. Instead, just allow the dough to sit for about 30 minutes after mixing and use a 1 oz. scoop to form cookies. You will not be disappointed.