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


Recipe Summary

45 mins
8 mins
30 mins
1 hr 23 mins
about 50 cookies


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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; fat 6g; cholesterol 21mg; carbohydrates 12g; insoluble fiber 1g; protein 1g; sodium 42mg.