Loaded Chocolate Cookies

Loaded Chocolate Cookies (5)

This is a record for me. Two recipes from two new books in two days! I have been dreaming about a loaded chocolate cookie all week 🙂 Inspired by Panera’s Chocolate Duet cookie. This recipe is slightly adapted from Caroline Bretherton’s Illustrated Step-by-step Baking, which is a pretty awesome book so far. My slight changes were to use pecans instead of macadamia nuts,

Loaded Chocolate Cookies (12)

semisweet chocolate instead of dark, and adding chocolate chips and instant coffee powder. Instant coffee really makes chocolate cookies fantastic. Something about the coffee deepens and enriches the chocolate (if such a thing were possible)

Anyway, this is a fantastic cookie and didn’t take that long to whip up. I recommend using whatever variety of nuts you have on hand and definitely toasting them. Soon you will be toasting nuts always, because it really does make the flavor deeper and nuttier.

This cookie dough took about 20 minutes to whip up, so with chilling time that’s about an hour until you can eat them!

Loaded Chocolate Cookies


6 oz. semisweet chocolate chips, melted and cooled

3/4 c. all-purpose flour

1/4 c. cocoa powder

1/2 t. baking powder

1/4 t. salt

1/4 t. instant coffe granules

5 T unsalted butter, softened

1 c. brown sugar (light or dark)

1 large egg

1 t. pure vanilla extract

1/3 c. pecans, toasted

3/4 c. white chocolate chips

1/2 c. chocolate chips (semisweet, dark, or milk chocolate)


Preheat oven to 350 degrees F.

Mix together flour, cocoa powder, baking powder, salt, and instant coffee together in a medium bowl. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in egg and vanilla extract. Mix in the flour mixture. Add the chocolate and mix thoroughly. Finally, stir in the pecans, white chocolate and chocolate chips.

Wrap in plastic wrap and chill for 30 minutes.

Place tablespoons of the chilled cookie dough on ungreased baking sheets, at least 2 in apart, as they will spread.

Bake for 10-15 minutes until cooked through but still soft in the middle. Let sit for a few minutes, then transfer to cooling racks. Cool completely or enjoy warm!

Note: the cookies do become harder as they cool.

Loaded Chocolate Cookies (6)


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