I love reading cookbooks. Especially dessert cookbooks! Whenever I get a new one, I sit on the couch reading over each recipe making a mental note of which recipes I want to try until I read over the book again, and again. When I was trying to decide which cookbook I wanted next, I was trying to decide if I should get Baking Illustrated, from Cook’s Illustrated/America’s Test Kitchen. I was browsing through the book in the bookstore and two recipes really jumped out at me. Chewy chocolate chip cookies, and these thick and chewy triple-chocolate cookies. I was so close to buying the book just so I could try these recipes, until I remembered seeing other bloggers referencing Cook’s Illustrated and their website. Instead of the book, I opted for a membership to the website and sure enough, both cookie recipes were there. Yay for me! And you… because now you can try these amazing cookies!
Melted chocolate, chocolate chips, and Dutch-processed cocoa powder make for a triple whammy of chocolatey goodness. Even after a couple of days, if they last that long, they’re still gooey in the middle! Amazingly chocolately, fudgy, and downright delicious. This cookie is any chocoholic’s dream come true!
Thick and Chewy Triple Chocolate Cookies
2 cups unbleached all-purpose flour (10 ounces)
½ cup Dutch-processed cocoa powder
2 teaspoons baking powder
1 teaspoon table salt
16 ounces semisweet chocolate (about 2⅔ cups)
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee or espresso powder
10 tablespoons unsalted butter (1¼ sticks), softened
1½ cups packed light brown sugar (10½ ounces)
½ cup granulated sugar (3½ ounces)
12 ounces semisweet chocolate chips (about 2 cups)
Adjust oven racks to the upper-middle and lower-middle positions and preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Whisk together flour, cocoa, baking powder, and salt in medium bowl; set aside.
Melt chocolate in medium heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth; remove from heat. Alternatively, to melt the chocolate in a microwave, heat at 50 percent power for 2 minutes, stir, then continue heating at 50 percent power for 1 more minute. If not completely melted, heat an additional 30 to 45 seconds at 50 percent power. In a small bowl, 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 the remaining 2 cups of chocolate chips. Cover with plastic wrap and let stand at room temperature until consistency is scoopable and dough is less sticky, up to 30 minutes. Scoop dough onto parchment-lined cookie sheets with 1¾-inch ice cream scoop, or shape dough into balls the size of golf balls. Leave about 1½ inches between each ball.
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. Do not overbake; cookies will continue cooking as they cool. Cool cookies on sheets about 10 minutes, slide parchment with cookies onto wire racks, and cool to room temperature. Cover cooled baking sheets as needed 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.
Source: Adapted from Cook’s Illustrated, September 1999