This delicious Chocapocalypse Cookies recipe by Alton Brown is a quick and easy way to satisfy any chocolate craving. Packed with rich, melty chocolate chunks and crunchy cocoa nibs, these cookies are perfect for sharing or indulging on your own. You can easily swap in your favorite chocolates, making it a versatile and irresistible treat!
Recipe Ingredients:
- 6 ounces 54 percent bittersweet chocolate, coarsely chopped
- 2 ounces unsweetened chocolate, coarsely chopped
- 1 3/4 ounces all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, at room temperature
- 6 ounces light brown sugar
- 3 ounces 70 percent bittersweet chocolate, coarsely chopped
- 3 ounces 40 percent milk chocolate, coarsely chopped
- 2 ounces cocoa nibs
How To Make Chocapocalypse Cookies?
- Melt Chocolate: Microwave the 54% bittersweet chocolate and unsweetened chocolate in 30-second intervals, stirring after each interval, until smooth. If not fully melted, continue in 10-second bursts. Set aside to cool to 32°C / 90°F (about 15 minutes).
- Prepare Dry Ingredients:Whisk the flour, baking powder, and salt together in a small bowl, then transfer to a paper plate.
- Mix Wet Ingredients: Whisk the eggs and vanilla together in the same bowl used for the dry ingredients and set aside.
- Cream Butter and Sugar: Combine the butter and sugar in a stand mixer with a paddle attachment and mix on medium speed until the texture resembles wet sand (about 2 minutes).
- Combine Ingredients: Slowly add the egg mixture to the butter and sugar, keeping the mixer on low speed until fully incorporated. Pour in the melted chocolate and mix well, scraping down the sides of the bowl as needed. Gradually add the flour mixture until the batter is smooth. Mix in the 70% bittersweet chocolate, milk chocolate, and cocoa nibs until evenly distributed.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for 45 minutes.
- Preheat Oven: Heat the oven to 180°C / 350°F. Line two baking trays with parchment paper.
- Portion and Shape Cookies: Scoop the dough onto the prepared trays using a 3cm / 1 1/4-inch diameter scoop or ice cream scoop, placing the mounds 5cm / 2 inches apart (12 cookies per tray).
- Bake: Bake for 8 to 9 minutes, rotating the trays halfway through (at around 5 minutes). The cookies may appear slightly wet when they come out—this is normal.
- Cool and Serve: Allow the cookies to cool on the tray for 2 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
Recipe Tips:
- Use Room Temperature Ingredients: Make sure the butter and eggs are at room temperature. This helps them mix evenly and create a smooth, well-combined dough.
- Melt Chocolate Slowly: When melting chocolate in the microwave, use 30-second intervals and stir well between each. Overheating can burn the chocolate and affect the final taste and texture.
- Chill the Dough: Don’t skip the 45-minute chill time! This helps the cookies hold their shape while baking and enhances the flavors.
- Avoid Overbaking: The cookies may look slightly wet when you take them out of the oven. That’s perfect! They’ll continue to set as they cool, giving you a soft and chewy texture.
- Rotate Baking Trays: Halfway through baking, rotate the trays to ensure even cooking. This prevents some cookies from overcooking while others remain underdone.
How To Store Leftovers?
- Refrigerate: Let the Chocapocalypse Cookies cool to room temperature. Then, store them in an airtight container in the refrigerator for up to 1 week to keep them fresh and chewy.
- Freeze: Allow the cookies to cool completely. Place them in a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 3 months.
Nutrition Facts
- Calories: 230
- Fats: 11g
- Saturated fats: 7g
- Trans fats: 0g
- Cholesterol: 40mg
- Sodium: 75mg
- Carbs: 36g
- Net carbs: 34g
- Fiber: 2g
- Sugar: 29g
- Protein: 3g
- Calcium: 20mg
Check out More Recipes:
Alton Brown Chocapocalypse Cookies
Description
This delicious Chocapocalypse Cookies recipe by Alton Brown is a quick and easy way to satisfy any chocolate craving. Packed with rich, melty chocolate chunks and crunchy cocoa nibs, these cookies are perfect for sharing or indulging on your own. You can easily swap in your favorite chocolates, making it a versatile and irresistible treat!
Ingredients
Instructions
- Melt Chocolate: Microwave the 54% bittersweet chocolate and unsweetened chocolate in 30-second intervals, stirring after each interval, until smooth. If not fully melted, continue in 10-second bursts. Set aside to cool to 32°C / 90°F (about 15 minutes).
- Prepare Dry Ingredients:Whisk the flour, baking powder, and salt together in a small bowl, then transfer to a paper plate.
- Mix Wet Ingredients: Whisk the eggs and vanilla together in the same bowl used for the dry ingredients and set aside.
- Cream Butter and Sugar: Combine the butter and sugar in a stand mixer with a paddle attachment and mix on medium speed until the texture resembles wet sand (about 2 minutes).
- Combine Ingredients: Slowly add the egg mixture to the butter and sugar, keeping the mixer on low speed until fully incorporated. Pour in the melted chocolate and mix well, scraping down the sides of the bowl as needed. Gradually add the flour mixture until the batter is smooth. Mix in the 70% bittersweet chocolate, milk chocolate, and cocoa nibs until evenly distributed.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for 45 minutes.
- Preheat Oven: Heat the oven to 180°C / 350°F. Line two baking trays with parchment paper.
- Portion and Shape Cookies: Scoop the dough onto the prepared trays using a 3cm / 1 1/4-inch diameter scoop or ice cream scoop, placing the mounds 5cm / 2 inches apart (12 cookies per tray).
- Bake: Bake for 8 to 9 minutes, rotating the trays halfway through (at around 5 minutes). The cookies may appear slightly wet when they come out—this is normal.
- Cool and Serve: Allow the cookies to cool on the tray for 2 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
Notes
- Use Room Temperature Ingredients: Make sure the butter and eggs are at room temperature. This helps them mix evenly and create a smooth, well-combined dough.
- Melt Chocolate Slowly: When melting chocolate in the microwave, use 30-second intervals and stir well between each. Overheating can burn the chocolate and affect the final taste and texture.
- Chill the Dough: Don’t skip the 45-minute chill time! This helps the cookies hold their shape while baking and enhances the flavors.
- Avoid Overbaking: The cookies may look slightly wet when you take them out of the oven. That’s perfect! They’ll continue to set as they cool, giving you a soft and chewy texture.
- Rotate Baking Trays: Halfway through baking, rotate the trays to ensure even cooking. This prevents some cookies from overcooking while others remain underdone.
Alton Brown Chocapocalypse Cookies
