Triple Chocolate Drops
- Total Time
- 45 minutes
- Prep Time
- 1 to 4 hours of chilling time.
- Rating
- Comments
- Read comments
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Ingredients
- 2cups all-purpose flour
- 2teaspoons baking powder
- ½teaspoon ground cinnamon
- ÂĽteaspoon salt
- Âľcup butter
- 1cup brown sugar
- 1cup granulated sugar
- 2tablespoons instant coffee powder
- 2teaspoons vanilla extract
- 4eggs
- 4ounces unsweetened chocolate, melted and cooled
- 6ounces chocolate chips
- 1cup chopped walnuts (optional)
- Butter or margarine for greasing baking sheets
- White Chocolate Glaze
- ÂĽcup grated semisweet chocolate (optional)
Nutritional analysis per serving (60 servings)
107 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 2 grams protein; 30 milligrams sodium
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.
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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.
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