Best Chewy Chocolate Cookies Recipe – How To Make Chewy Chocolate Cookies

Love chocolate chip cookies, but want MORE chocolate flavor? This recipe is for you. These chewy cookies double the chocolate, thanks to the combination of cocoa powder, chocolate chips and one of our favorite secret ingredients: instant coffee.

If you’re unfamiliar, instant coffee granules are made from brewed coffee that has been dehydrated or freeze-dried. On their own, they’re pretty unimpressive – you definitely wouldn’t want to make your morning cup of coffee with them. (Unless we are talking about Dalgona). But combine them with chocolate and watch them take your cookies to the next level. And don’t worry if you don’t like coffee. Instant coffee enhances and deepens the flavor of chocolate, but does not make it taste like a mocha.

These cookies are delicious with chocolate chips and nuts, but are also a great starting point for other flavor combinations. We think of crushed candy canes in the winter, mini marshmallows in the summer… the options are endless. Simply replace some or all of the chocolate chips and nuts with the swap of your choice.

We think you can never have enough cookies, but we get that 3 dozen might seem like a lot. Luckily, this recipe easily halves (see our cooking cheat sheet for tips), or you can freeze uncooked, well-sealed dough for up to 6 months. Cooled and baked cookies can also be refrigerated in an airtight container for up to 7 days.

Did you do this? Let us know how it went in the comments below.

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Yields:

3


dozen

Preparation time:

0

hours

15

minutes

Total time:

2

hours

20

minutes

1 1/4 tsp.

(2 1/2 sticks) unsalted butter, room temperature

2 bed.

granulated white sugar

1 tbsp.

instant coffee granules

1 tbsp.

pure vanilla extract

1 ea.

walnuts, coarsely chopped

1/2 tsp.

chocolate chips (semi-sweet or bittersweet)

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  1. Set an oven rack in the middle position and preheat the oven to 350°. Line 2 baking sheets with parchment paper.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda and salt.
  3. In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream the butter, sugar and instant coffee granules on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, incorporating them well between each addition. Add vanilla and mix until just combined.
  4. Add the dry ingredients to the butter/sugar mixture all at once and mix until fully incorporated. Stir in the chopped nuts and chocolate chips, being careful not to over mix the batter.
  5. Using a medium cookie scoop, scoop out about 2 tablespoons of batter and place on baking sheets 3 inches apart.
  6. Bake for 12 minutes. The cookies will still be very soft, but will firm up as they cool. Let them sit on the baking sheet for 10 minutes before moving them to a wire rack to continue cooling. Repeat in batches if necessary.

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Andre Bui

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