Triple Chocolate Drops

Triple Chocolate Drops Cookie Recipe

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup butter
• 1 cup packed brown sugar
• 1 cup granulated sugar
• 2 tablespoons instant coffee powder (not granules)
• 2 teaspoons vanilla extract
• 4 eggs
• 4 ounces unsweetened chocolate, melted and cooled
• 6 ounces chocolate chips
• 1 cup chopped walnuts (optional)

White Chocolate Glaze

• 1 pound white chocolate
• 1/2 cup half & half, light cream, or crème de cacao
• about 1/2 cup grated semisweet chocolate

1. In a medium bowl, combine the flour, baking powder, cinnamon and salt and set aside.
2. In a large mixing bowl, beat butter, sugars, instant coffee and vanilla until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Beat in melted chocolate.
5. Stir in flour mixture 1/2 cup at a time, blending well after each addition.
6. Stir in chocolate chips and walnuts (if using).
7. Cover cookie dough and freeze or refrigerate until very firm, 1 to 4 hours.
8. Preheat oven to 350F degrees. Line cookie sheets with parchment paper or grease cookie sheets.
9. Divide dough into sixths and refrigerate all but one portion.
10. With floured hands, roll slightly rounded teaspoons of dough into 1-inch balls.
11. Place balls about 1 inch apart onto prepared cookie sheets.
12. Bake for 7 to 9 minutes, or just until cookies are barely brown on the bottom. Be sure not to overbake - cookies will seem very soft, but will firm as they cool.
13. Remove from the oven and cool the cookies on wire racks.
14. Prepare the White Chocolate Glaze:
    Combine white chocolate and half & half or crème de cacao in top half of double boiler. Place over simmering water until chocolat is almost melted. Remove top of double boiler from over water and stir chocolate mixture until smooth. Cool glaze for 10 to 15 minutes, or until slightly thickened.
15. Spoon about 1 teaspoon glaze onto top of each cookie and spread with back of spoon.
16. Lightly sprinkle each cookie with grated chocolate.
17. Let glaze set before storing cookies.

This recipe yields about 10 dozen Triple Chocolate Drops

Triple Chocolate Cherry Cookies Recipe

• 1 cup all purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon instant coffee powder
• 1 teaspoon vanilla extract
• 4 ounces semisweet or bittersweet chocolate, cut into chunks
• 4 ounces white chocolate, cut into chunks
• 1 cup dried cherries

1. Preheat oven to 350F degrees. Line cookie sheets with parchment paper and set aside.
2. In a medium bowl, stir together the flour, cocoa powder, and salt; set aside.
3. In a large mixing bowl, beat butter and sugar on medium-high speed until light and fluffy.
4. Beat in egg, coffee powder and vanilla until well blended.
5. With mixer on low speed, beat in dry flour mixture just until combined.
6. Stir in semisweet chocolate chunks, white chocolate chunks and dried cherries.
7. Drop dough by heaping teaspoonfuls about 2 inches apart onto prepared cookie sheets.
8. Bake for 10 to 12 minutes, or just tops are just firm.
9. Remove from the oven and allow cookies to cool the sheets for 2 minutes before transferring to wire racks to cool completely.

This recipe yields about 3 1/2 dozen Triple Chocolate Cherry Cookies