Chocapocalypse Cookies

Chocapocalypse Cookies are made with 4 different types of chocolate to give you the ultimate chocolate cookie! This is one of my favorite Alton Brown Recipes!

If you’re looking for the ultimate chocolate cookie this cookie has over 4 different kinds of chocolate in it! The chocolates are listed with different percentages like 70% or 40% are in bar forms at the grocery stores. Some stores might not have the correct percentages and if that is the case in your store look for chocolates where the percentage number is close enough to the ones listed in the ingredients. 

Don’t be scared off by the number of different kinds of chocolates either. Alton knows his stuff and they are one of my favorite chocolate cookies. 

If you like cookie recipes please try M&M Cheesecake Squares, Cherry Shortbread Cookies, or Homemade Twix Bars.

Jump to:

• Ingredients Needed
• How to make Chocapocalypse Cookies
• Tips for the chocolate cookies 
• Other Cookie Recipes  
• Chocapocalypse Cookies

Ingredients Needed

• Bittersweet chocolate is a type of chocolate that is made with a high percentage of cocoa solids. It has a rich, intense flavor that is both bitter and sweet, hence the name. The exact percentage of cocoa solids required for a chocolate to be considered bittersweet can vary, but it generally falls between 60% and 90%.
• Unsweetened chocolate, also known as baking chocolate, is a type of chocolate that is made up of cocoa solids and cocoa butter, with no added sugar.
• All-purpose flour - is a type of wheat flour that is commonly used in cooking and baking. It is versatile and can be used for a variety of recipes, including bread, cakes, cookies, and pastries.
• Baking powder - is a leavening agent used in many baked goods, such as cakes, muffins, and biscuits. It is made up of a combination of baking soda, cream of tartar, and sometimes cornstarch.
• Unsalted butter, at room temperature - is the most commonly used type of butter in baking, as it allows for more control over the amount of salt in the recipe.
• Light brown sugar - Is made by combining granulated white sugar with molasses, which gives it a brown color and a slightly different taste than regular white sugar.
• Eggs, at room temperature
• Vanilla extract - It is made by macerating and soaking vanilla beans in a mixture of water and Vodka. Use a good pure vanilla instead of the imitation vanilla extract.
• Cocoa nibs are small pieces of crushed cocoa beans that have been roasted, separated from their husks, and broken into small pieces.
• See the recipe card below for a full list of ingredients and measurements.

How to make Chocapocalypse Cookies

Place the 54-percent bittersweet chocolate and unsweetened chocolate in a medium glass mixing bowl and microwave on high for two 30-second intervals, stirring after each interval. If still not smooth heat for 10 additional seconds at a time and stir until smooth. Set aside to cool to 90 degrees F, approximately 15 minutes.

Whisk the flour, baking powder and salt together, transfer to a paper plate and set aside.

Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined and looks like wet sand, about 2 minutes.

Whisk the eggs and vanilla together in a small bowl. Turn the mixer on low speed and slowly add the egg mixture until fully incorporated. Pour in the melted chocolate and mix to combine. Stop and scrape down the sides of the bowl.

With the mixer on low speed, add the flour mixture and mix until integrated. Add the 70-percent bittersweet chocolate, 40-percent milk chocolate and the cocoa nibs and mix until combined.

Cover the bowl with plastic wrap and refrigerate for 45 minutes.

Preheat the oven to 350 degrees F.

Scoop the dough using a 1 ¼-inch-diameter disher or ice cream scoop onto parchment-lined half-sheet pans, placing 2 inches apart, 12 cookies per pan. Bake for 8 to 9 minutes, rotating after 5 minutes. Do not over-bake; the cookies may look wet and doughy.

Cool the cookies on the pan for 2 minutes, then transfer on the parchment paper to a cooling rack to cool completely.

Tips for the chocolate cookies 

If you don’t have a stand mixer a handheld mixer works just as good. That is what I used in my video. 

Like I mentioned above if your store doesn’t have a percentage of chocolate like the ones listed below look for chocolate that is closest in percentage. 

Other Cookie Recipes  

If you tried this  Chocapocalypse Cookies any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries

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