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.
Different kinds of Chocolate
I was kind of curious as to what the different types of chocolate meant and here’s a breakdown. I found this info from BHG magazine.
Bittersweet Chocolate - At least 35 percent pure chocolate with some small amount of sugar added.
Unsweetened Chocolate - Chocolate in it’s most simple form. You can control the amount of sugar added to it.
Semi- Sweet Chocolate - At least 35 percent pure chocolate with added cocoa butter and sugar.
Milk Chocolate - Milk chocolate is at least 10 percent pure chocolate with added cocoa butter and sugar.
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
Peanut Butter Chocolate Chip Cookies
*If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram! If you want to upload a photo you can do that on Pinterest. Just find the post for it.
Servings: 55
Calories 38.7 | Fat 2.0 g | Carbohydrate 4.9 g | Fiber 0.2 g | Protein 0.5 g
Points Plus: 1 per cookie
Chocapocalypse Cookies
- Yield: 55 1x
Ingredients
- 6 ounces 54-percent bittersweet chocolate, coarsely chopped
- 2 ounces unsweetened chocolate, coarsely chopped
- 1 ¾ ounces all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 4 tablespoons unsalted butter, at room temperature
- 6 ounces light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 ounces 70-percent bittersweet chocolate, coarsely chopped
- 3 ounces 40-percent milk chocolate, coarsely chopped
- 2 ounces cocoa nibs
Instructions
- 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.
- Makes 55 cookies. 1 cookie per serving.
Notes
MyWW points: Blue: 3; Green: 3; Purple: 3
Nutrition
- Serving Size: 1 cookie
- Calories: 67.8
- Sugar: 4.8g
- Fat: 4.4g
- Saturated Fat: 2.7g
- Carbohydrates: 7.9g
- Fiber: 1.5g
- Protein: 1g
Jenna says
It doesn't need to be looked at. Just use a food scale! 😉
Angie Shaw says
Someone might want to proof this recipe! Ounces of flour?
Me says
love how there's an alert saying don't steal your recipes when I want to copy this to printer friendly and this is alton brown's recipe not yours...just saying...