Triple Chocolate Drops
Ingredients
- 2 cups all-purpose flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1/4 teaspoon salt ⓘ
- 3/4 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 ⓘ
- White Chocolate Glaze ⓘ
Instructions
- 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.
- Stir in flour mixture 1/2 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.
- When ready to bake preheat oven to 350 degrees.
- Grease four large baking sheets.
- Divide dough into sixths; refrigerate all but one portion.
- 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.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
1322
kcal
66% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).