M requested something “triple chocolate” the other day, so off to Tastespotting.com I went. I meant to bake these up for Valentine’s Day, but I didn’t get around to it…oh, well! Today was a good day for cookies and these are rich, moist and fudgy. I don’t choose chewy cookies for myself (store-bought chewy cookies ruined them for me), but these have a pleasing soft and chewy texture. They do take more time, but not too much more effort than the average cookie recipe. Be sure to read ahead in these directions before making them – I didn’t know the dough needed to sit 30 minutes before I could dish them out. The cookies need to cool on the baking sheets for a full ten minutes before being transferred to a cooling rack, too. Make sure you have lots of chocolate on hand before deciding to make these. M wanted some cookies so bad, he was willing to make a quick trip to the store to pick up more chocolate. I needed almost a full two pounds! Thankfully this recipe makes nearly four dozen cookies, so you can spread the love around by passing these out to friends and family…better to do that than be tempted to eat them all!;) Thanks for reading, enjoy!
Chewy Triple Chocolate Cookies – adapted from Annie’s Eats
- 2 cups (10 oz.) all-purpose flour
- 1/2 cup (1 1/2 oz.) Dutch-processed cocoa powder
- 2 tsp. baking powder
- 1/2 tsp. salt
- 16 oz. semi-sweet chocolate, chopped (I used two bars of semi-sweet and two of bitter sweet)
- 4 large eggs
- 2 tsp. vanilla extract
- 2 tsp. instant coffee or espresso powder
- 10 tbsp. unsalted butter, softened but still cool
- 1 1/2 cups packed (10 1/2 oz.) light brown sugar
- 1/2 cup (3 1/2 oz.) granulated sugar
- 2 cups semi-sweet chocolate chips
Combine the flour, cocoa powder, baking powder and salt in a medium bowl. Whisk together; set aside.
Melt the chocolate in a heatproof bowl set over simmering water until completely melted and smooth; remove from the heat. (Alternatively, microwave the chocolate in 30 second intervals, mixing thoroughly in between, until melted and smooth.) In a small mixing bowl, combine the eggs, vanilla and instant coffee granules; stir well with a fork to dissolve; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter at medium speed until smooth and creamy, about 5 seconds. Mix in the sugars until well combined, about 45 seconds – the mixture will look granular. Reduce the mixer speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the chocolate to the bowl in a steady stream and continue beating until combined, about 40 seconds. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix just until incorporated, being careful not to overbeat. Fold in the chocolate chips with a rubber spatula. Cover the bowl with plastic wrap and let stand at room temperature until the consistency is scoopable and fudge-like, about 30 minutes.
Meanwhile, preheat the oven to 350° F. Line 2 baking sheets with parchment paper. Scoop the dough onto the prepared baking sheets with a 1 ¾-inch cookie dough scoop, spacing the dough balls about 1 ½ inches apart.
Bake until the edges of the cookies have just began to set but the centers are still very soft, about 10 minutes, rotating the sheets halfway through baking. Cool the cookies on the sheets about 10 minutes, transfer to cooling racks and allow to cool completely. Cool the baking sheets before baking more batches with the remaining dough.