This cookie has lots and plenty of chocolate, as the name suggests. Although it is kind of over the top and dark and rich, it will undoubtedly satiate a chocolate addict’s appetite!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 60 |
| Yield: | 5 dozen cookies |
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- ¾ cup white sugar
- ¾ cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 tablespoons coffee-flavored liqueur
- 1 cup finely chopped toasted hazelnuts
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup white chocolate chips
Instructions
- Preheat an oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. In a bowl, mix the flour, cocoa, baking soda, and salt.
- Beat the butter, white sugar, and brown sugar together in a bowl with an electric mixer until soft and creamy, then beat in the eggs, vanilla extract, and coffee liqueur. Gradually beat the flour mixture into the butter-sugar mixture until well combined. Stir in the hazelnuts, semisweet chocolate chips, milk chocolate chips, and white chocolate chips until evenly distributed through the dough. Drop by rounded teaspoons, about 2 inches apart, onto the prepared baking sheets.
- Bake in the preheated oven until the edges are slightly browned, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 133 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 86 mg |
| Sugars | 8 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
OK but too bad writer has trouble with English language! Recipe must be read and studied carefully. Allows for many ‘extras’ to be added. Adding more butter or egg or liquid early assists with dryness / crumbliness
very nice recipe. Very chocolatey indeed. I only put one cup of chocolate chips and I’m glad I did. 2 cups of hazelnuts. I think the main thing is to not overcook the cookies. They will be slightly soft and doughy when you touch them. Take them out then. Do not allow them to become dry.
9/10/2023 UPDATE: ** THIS IS STILL ONE OF MY FAVORITE GO-TO COOKIE RECIPES. THEY ALWAYS TURN OUT AND ARE SO FUDGY AND ALWAYS A HIT! LOTS OF VARIATIONS. *** If a fudgy soft brownie and a cookie had a baby, this would be it! I didn’t have hazelnuts so just used walnuts. used a variety of chips I had on hand, and some raisins. I did add a bit of espresso powder to the dry ingredients. (2 tsp). These are so fudgy, very rich but oh so good. super easy recipe and they made a very good sized batch using the large pampered chef cookie scoop. the base recipe itself is the best and could serve as a springboard to add what you want. (peanut butter chips, butterscotch chips, etc.) lots of possibilities.
Great recipe with options. I made a double batch put in container in fridge for one hour. Divided in four portions, 1st ones, added choc chips. 2nd ones added white chocolate chips. 3rd ones added Andes creme de menthe baking chips. 4th ones added Caramel bits (these were actually for melting but they were small balls so I gave them a try, worked good) We likes all the variety & met everyone’s taste buds. This is definitely a keeper, thank you for sharing
these are delicious cookies best i’ve ever had i left out the nuts but left everything else the same next time i might try peanut butter chips yummmmy
Great recipe! They come out perfect. Was so anxious to make, I used what I had on hand, 2 T coffee, mini dark chocolate chips, cherry filled chocolate chips and pecans. Yummy, everyone loves them. Will definitely make again! Thanks for sharing this recipe.
These are soooooo good. I followed the base of the recipe to the letter, even using the liqueur. However, since I didn’t have enough chocolate chips and no hazelnuts, I just used about 1 1/2 cups choc chips, 1 cup raisins, and 1 cup sliced almonds. Not a huge change, but the result was so delicious – I especially love the raisins so would do that again. Any nut – almonds, walnuts, etc. – would work just fine, I think. Great cookie recipe that actually results in a true cookie, not a cake-like texture! Thank you and highly recommended!
Easy, delicious, excellent cookie. The roasted hazelnuts are what give it a distinctive flavor.
These are great! Skipped the nuts, used brandy in place of the Kahlua, and used a pkg of white chocolate chips (Guittard, as quality counts). Those substitutions were due to what I had on hand. Although, if I were making this with the hazelnuts, I’d use Frangelico (hazelnut flavored liqueur). Baked just 8 minutes, and they came out soft and chewy. My fellow church members are in for a treat.
Best cookie recipe! And súper easy too I will definitely keep this as my go to cookie recipe.
It was an amazing cookie recipe. Though I had to substitute instant coffee (+water & cocoa powder) for coffee liqueur and roasted macadamia nuts for hazel nuts, it still turned out amazing. So chocolatey without being too sweet. Loved it. ??
I love these cookies. I only used two cups of dark chocolate chips with an extra half cup of toasted hazel nuts.
These were delicious – followed the recipe exactly except for using roasted almonds instead of hazelnuts because that’s what I had on hand. Definitely chop them small. I refrigerated them for an hour so I don’t know if that affected the shape during cooking but they stayed pretty high and thick instead of spreading out. This was very much like a brownie cookie. It is very hard to tell when they’re done since they are dark but I think 10 min is a good point for me.
These are so delicious I was asked if I added crack because you can’t stop eating them. Added kaluha.
One of my favorites this holiday season! The perfect amount of chocolate for me and I loved the texture. I added mini M&M’s in place of the milk chocolate chips for some color.
These were very good. Awesome texture, nice and chocolatey. My only complaint is that you can’t taste the Kaluha.
I don’t bake very often, don’t even have a mixer. But these were a big hit. Did’nt use any coffee liqueur and used raw sunflower seeds instead of the hazelnuts. Had a hard time telling when they were done,”Bake…until the edges are slightly browned” on a dark brown cookie did’nt work for me. A favorite!
These cookies are fantastic! My husband is a huge chocolate lover and these are his new favorite – we added these to our christmas cookie selection and they have been a hit with everyone who has tried them!
Very good, I used two cups of peppermint chips and one cup of semi-sweet mini chips. I think next time I’ll use peppermint schnapps instead of the coffee liqueur.
I have made these several times. Sometimes I don’t use the white choc chips simply because of my personal preference. Everytime I make these though everyone loves them. Definitely a winner!
These cookies are amazing. A real hit with friends and family. Definitely a recipe to be kept and repeated. Thank you for sharing it!