One Recipe, Three Cookies

David Lebovitz, master of desserts, has created the only chocolate cookie recipe you’ll ever need to make.  These easy chocolate cookies have a deep and rich chocolaty flavor with a soft and chewy center.

I made the recipe, but added a few changes. I divided one batch in three and created three different cookies. The results: three delicious chocolate cookies made from one easy batch. You can make an entire batch one way, or make three cookies with one batch like I did!

The cookies:

Sea Salt Batter: sprinkle cookie with chunky sea salt crystals, adds a salty punch to dark chocolate.

Nutty Batter: add roasted almonds to batter, gives cookie a crunchy, nutty flavor that contrasts the taste of the dark chocolate.

Mocha Batter: mix instant espresso into cookie batter,  likens chocolate mocha flavor.

Three Cookies copy

Chocolaty Chocolate Cookies, Three Ways
1 pound or two cups of semi-sweet or butter sweet chocolate, melted. I used 80% dark and added extra sugar
4 tablespoons butter
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon fine salt
4 large eggs, room temperature
1 3/4 cups granulated sugar
*2 tablespoons powdered sugar, only if you use very dark chocolate, 70%-85% cocoa
1 teaspoon vanilla extract
Salty Batter: Coarse sea salt, sprinkle on top each cookie before it goes into the oven- set aside
Nutty Batter: 1/2 cup of chopped nuts- set aside, only add to mixed batter after it’s divided
Mocha Batter: 1 teaspoon of instant expresso, add to mixed batter after it’s divided
1. Melt the chocolate and butter in a large bowl, stirring occasionally. You can do this in the microwave or stovetop with a boiler pot. I used the microwave at about three minutes, until melted. 
2. In a separate small bowl, whisk together the flour, baking powder and salt.
3. In a third bowl, beat the eggs, sugar, and vanilla. Set aside, when melted chocolate and butter is cool, add to the egg and sugar mixture.
4. Fold in the flour mixture, make sure it isn’t chunky.
5. As soon as the base batter is thoroughly mixed, divide equally into three separate bowls. You don’t have to get fussy with the exact measurements, just eyeball it.
6. The additions are pretty foolproof, if you go over or under a bit, the cookies will still taste great. It depends on what level of flavor you want, subtle or strong.
  • Bowl 1: add nothing to this bowl, these will be sprinkled with sea salt when placed onto baking sheet.
  • Bowl 2: add 1/2 cup of chopped nuts and mix completely.
  • Bowl 3: add 1 teaspoon of instant espresso, stirring vigorously until the espresso is dissolved. If the batter is dry, mix a tiny bit of water in a spoon with the espresso and then add to batter.
7. Place about 6-8 cookies on tray, measuring one generous tablespoon each. 
8. Bake about 10 to 12 minutes at two inches apart. Remember, the cookies should be chewy, so bake a few first to get the feel of the timing. They should have cracks in the top almost fall apart when you transfer them to a baking rack!

DSC_0635Chop medium-sized chocolate chunks…DSC_0636Combine chopped chocolate and butter an melt away…DSC_0637

 Add nuts for nutty…
Add instant espresso for mocha…
DSC_0652Or, sprinkle with sea salt…DSC_0641Bake until chewy and delicious…Three Stack Cookies Three Cookies Aerial