Ingredients for Triple Chocolate Fudge Cookies
- Bittersweet Chocolate
- Unsweetened Chocolate
- Unsalted Butter
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon espresso powder
- 1 teaspoon vanilla extract
- 6 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans
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How to Make Triple Chocolate Fudge Cookies
- Melt 1 cup of chopped semi-sweet chocolate and 1/2 cup (1 stick) of unsalted butter in a saucepan over low heat, stirring frequently until smooth.
- Remove from heat and let cool slightly.
- In a separate bowl, whisk together 2 large eggs, 3/4 cup granulated sugar, 1 teaspoon espresso powder, and 1 teaspoon vanilla extract.
- Gently fold the cooled melted chocolate mixture into the egg and sugar mixture.
- In a small bowl, whisk together 6 tablespoons all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1/2 cup semi-sweet chocolate chips and 1/2 cup chopped pecans.
- Cover the bowl and chill the dough in the refrigerator for at least 60 minutes, or until firm enough to scoop.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 1 inch between each cookie.
- Gently press down on each cookie to flatten slightly.
- Bake for 10-12 minutes, or until edges are set and centers are still slightly soft. Do not overbake!
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cool, drizzle with extra melted semi-sweet chocolate (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
28g
Fat
11g
Carbs
2g
