Thick and Chewy Triple-Chocolate Cookies
2 Cups all-purpose flour
1/2 Cup dutch-processed cocoa powder
2 tsp baking powder
1 tsp salt
16 ounces semisweet chocolate chopped
12 ounces semisweet chocolate chips
2 tsp vanilla extract
2 tsp instant coffee or espresso powder
1 1/4 sticks unsalted butter softened
1 1/2 Cups light brown sugar packed
1/2 Cup sugar
- Sift together flour, cocoa, baking powder and salt in medium bowl: set aside.
- Melt chocolate squares in microwave. Heat at 50% power for 2 minutes, stir, then continue heating at 50% for 1 more minute, or until completely melted. Beat eggs and vanilla lightly with fork, sprinkle coffee powder over to dissolve and set aside.
- In bowl of standing mixer fitted with paddle attachment, beat butter at medium speed until smooth and creamy, about 5 seconds. Beat in sugars until combined, about 45 seconds; mixture will look granular. Reduce speed to low and gradually beat in egg mixture until incorporated, about 45 seconds. Add melted chocolate in steady stream and beat until combined, about 40 seconds. Scrape bottom and sides of bowl with rubber spatula. With mixer at low speed, add dry ingredients and mix until just combined. Do not overbeat. Stir in chocolate chips. Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes.
- Meanwhile, adjust oven racks to the upper-middle and lower-middle positions and heat oven to 350 degrees. Line two baking sheets with parchment paper. Leaving about 1 1/2 inches between each ball, scoop dough onto parchment-lined cookie sheets with 1 3/4-inch ice cream scoop.
- Bake, reversing position of the baking sheets halfway through baking (from top to bottom and front to back), until edges of cookies have just begun to set but centers are still very soft, about 10 minutes.
- Cool cookies on sheets about 10 minutes, slide parchment with cookies onto wire racks, and cool to room temperature. Cover one baking sheet with new piece of parchment paper. Scoop remaining dough onto parchment-lined sheet, bake, and cool as directed. Remove cooled cookies from parchment with wide metal spatula and serve.
- The balls of raw dough should be about the size of a golf ball. Don't skimp. If you dip the scoop in cold water between scooping, the fresh dough releases from it beautifully.
- Recipe says, "Resist the urge to bake the cookies longer than indicated: they may appear underbaked at first, but will firm up as they cool." Mine were seriously undercooked, even after cooling, and I had to put them back in for another few minutes... Also, the dough was scoopable when it was done being mixed. Letting the bowl sit for 30 minutes made the dough too gooey on the bottom.