If you love fudgy, rich chocolate, you're going to love these cookies from Pincushion Mountain B&B. A chocolaty trio unsweetened, semisweet and cocoa powder -- blend in this snacktime energy boost. Guests who come in after a day outdoors often find these treats baked by owner Mary Beattie.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Line cookie sheets with parchment paper; set aside. In a small heavy saucepan melt unsweetened chocolate, butter, and 1 cup of the semisweet chocolate pieces over low heat, stirring constantly. Remove from heat and cool at room temperature for 30 minutes.

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  • Preheat oven to 350 degrees F. In a small bowl stir together flour, cocoa powder, baking powder, and salt; set aside. In a large mixing bowl beat sugar, eggs, and vanilla with an electric mixer on medium speed for 2 minutes.

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  • Beat in the cooled chocolate mixture. Beat in as much of the flour mixture as you can with the electric mixer. Using a wooden spoon, stir in any remaining flour mixture, the remaining semisweet chocolate pieces, and, if desired, pecans.

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  • Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake about 8 minutes or just until edges are firm (centers will appear soft). Cool on cookie sheets on wire racks.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

104 calories; 6 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 21 mg cholesterol; 42 mg sodium. 0 mg potassium; 12 g carbohydrates; 1 g fiber; 0 g sugar; 1 g protein; 0 RE vitamin a; 0 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 0 mg calcium; 0 mg iron;

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