"those" Chocolate Cookies

Total Time
1hr 25mins
Prep 1 hr
Cook 25 mins

My DH lovingly refers to these as "Those" chocolate cookies, and without saying, I know which ones he is talking about. I call them chocolate pills. They cure just about anything that ails me. Recipe by Ann Hodgman.

Ingredients Nutrition


  1. Place a metal bowl over a saucepan of barely simmering water and add the first three ingredients.
  2. Cook over low heat, stirring, until they are almost melted, then remove from heat.
  3. Continue to stir until they have all melted and the mixture is smooth.
  4. Mix together the flour, baking powder and salt in a small bowl.
  5. In another large bowl, beat together the eggs and sugar, using a mixer, for approximately 10 minutes.
  6. Add the espresso power if using (I like these better without), also the vanilla, and beat for 2 additional minutes.
  7. Stir in the melted chocolate until it is evenly mixed, then add the flour/baking powder/salt mixture.
  8. When that is smooth, fold in the chocolate chips.
  9. Refrigerate the batter for 20-25 minutes.
  10. Meanwhile, preheat the oven to 350°F.
  11. Line your cookie sheets with parchment paper.
  12. Drop chilled batter by heaping tablespoonfuls onto the parchment lined cookie sheets about 2-inches apart.
  13. Bake cookies, one baking sheet at a time, for approximately 8-10 minutes.
  14. When done, cookies may appear cracked and shiny on top.
  15. Allow cookies to rest for a few minutes, the place on a cookie rack to complete cooling.
  16. Store any cooking you are not eating right away in the freezer or refrigerator, not the cookie jar.
Most Helpful

5 5

I made these just as the recipe said except the batter was in the fridge for about 2 hours. I baked them for 10 minutes. The batter is quite sticky and moist - like brownie batter, but the cookies turn out perfectly. I gave some to my child's teacher during conference week and I'm sure they helped his grades :)

5 5

The smile on my husband's face was worth the cost of these cookies - very expensive with all that chocolate. I used all the recipe called for. I also used instant regular coffee instead of expresso, worked well. I chilled the batter for a couple of hours (had to go out) & still worked properly.

5 5

Just made these! Awesome. I was a little worried as the batter was thin but it set up nicely in the fridge. I reduced the semi-sweet chocolate (both 9 oz additions to 6 ozs each). It was just a lot of chocolate. They were still very choclately! I melted the choc and butter in the microwave, worked jsut fine.