Try one of our cookie recipes and keep
your cookie jar full.
We also have more cookie recipes in the
Christmas section of
Razzle Dazzle Recipes.
Triple Chocolate Fudgies
7 oz. semisweet chocolate, coarsely chopped
4 oz. unsweetened chocolate, coarsely chopped
9 T. (1 stick plus 1 T.) unsalted butter
1 T. vanilla extract
2 t. instant coffee granules
2/3 C. all-purpose flour
1/4 t. baking soda
1/4 t. salt
3 large eggs, at room temperature
1 C. granulated sugar
1/3 C. packed light brown sugar
12 oz. (about 2 C.) semisweet chocolate chips
1 1/2 C. coarsely chopped walnuts
Position a rack in the center of the oven and preheat to 350° F. Lightly butter
three large, heavy baking sheets.
In the top of a double boiler set over hot, not simmering water, melt the
chocolates with the butter, stirring frequently until smooth. Remove the top
part of the double boiler from the bottom and cool the chocolate-butter mixture
for 10 to 15 minutes, until tepid.
In a small cup, combine the vanilla and coffee. Stir until the coffee dissolves.
In a medium bowl, using a wire whisk, stir together the flour, baking soda and
In a large bowl, using a hand-held electric mixer set at high speed, beat the
eggs, granulated sugar, and brown sugar for 5 to 7 minutes, until the mixture
forms a pale thin ribbon when the beaters are lifted. At low speed, beat in the
vanilla-coffee mixture until blended. Beat in the chocolate-butter mixture.
Using a rubber spatula, stir in the flour mixture just until smooth. Fold in the
chocolate chips and walnuts.
Drop the cookies by 1/4 cupfuls onto the prepared baking sheets (do not
flatten), leaving 2 inches between cookies. Bake the cookies, one baking sheet
at a time, for 9 to 12 minutes, until the tops crack and the cookies are barely
firm when gently pressed with a finger. (To ensure their fudgy texture, it is
better to underbake the cookies.)
Cool the cookies on the baking sheet on a wire rack for 5 minutes. Using a
pancake spatula, transfer the cookies to a wire rack to cool completely. Store
the cookies at room temperature in an airtight container for up to 2 days, or
wrap individually in plastic wrap and freeze for up to 1 month.
Makes about 23 cookies.