Chewy Triple Chocolate Cookies

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Adapted from Cook's Illustrated, published September 1999
 
Makes about 4 dozen cookies
 



 

Ingredients

  • 2 cups unbleached all-purpose flour (10 ounces)
  • 1/2 cup Dutch-processed cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon table salt
  • 16 ounces semisweet chocolate, chopped
  • 12 ounces semisweet chocolate chips (about 2 cups)
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant coffee or espresso powder
  • 10 tablespoons unsalted butter (1 1/4 sticks), softened
  • 1-1/2cups packed light brown sugar (10 1/2 ounces)
  • 1/2 cup granulated sugar (3 1/2 ounces)
 



 

Instructions

 
Step 1: Sift together flour, cocoa, baking powder, and salt in medium bowl; set aside.
 
Step 2: Melt chocolate in medium heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth; remove from heat. 
 
Step 3: Beat eggs and vanilla lightly with fork, sprinkle coffee powder over to dissolve, and set aside.
 
 
Step 4: 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. 
 
Step 5: Reduce speed to low and gradually beat in egg mixture until incorporated, about 45 seconds. 
 
Step 6: Add melted chocolate and chips in steady stream and beat until combined, about 40 seconds. Scrape bottom and sides of bowl with rubber spatula. 
 
Step 7: With mixer at low speed, add dry ingredients and mix until just combined. Do not over beat. Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudge-like, about 30 minutes.
 
Step 8: 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 1-1/4 inches between each ball, scoop dough onto parchment-lined cookie sheets with medium ice cream scoop.
 
Step 9: 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. 
 
Step 10: 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



 

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