Triple Chocolate Fudge Cookies

Preheat oven to 325 F.

In a medium bowl set over a pot of barely simmering water stir the 1/2 cup plus 1 tablespoon semisweet chocolate and the butter until smooth. Once melted, set aside to cool.

In a small bowl whisk together the flour, cocoa powders, baking soda, salt and instant coffee granules then set aside.

In a stand in mixer with a fitted paddle attachment cream together the sugar and eggs. Then add in the vanilla. When that’s mixed in, add in the melted chocolate/butter mixture until combined. Then, slowly add in the flour/cocoa mixture until combined. (The batter will be more like a brownie batter but that’s okay). Fold in the 1 1/2 cups semisweet/milk chocolate chips with a large spatula or spoon.

Scoop out the dough with a 2 tablespoon cookie scoop and place them 2-inches apart on a baking sheet that you’ve lined with parchment paper. (I made my cookies in two different batches). Bake in the preheated oven for 12 minutes. (The outside will be set but the centers should still be soft and slightly under-baked.) Let them cool on the baking sheet for a couple minutes then transfer to a cooling rack. Enjoy!