These are chewy, and very chocolatey! Normally, cookies after 1 or 2 day lose their appeal and start to taste stale. These are still excellent 2 days later. But I am surprised they have stuck around that long. This makes a lot of cookies, so brace yourself, and take the chocolate plunge! Make sure you have a glass of milk on stand by! Found this recipe off annie-eats.net, but it is originally from Baking Illustrated.
CHEWY TRIPLE CHOCOLATE COOKIES
recipe adapted from Baking Illustrated
Yield: 48 cookies
- 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
- 13 oz. semisweet chocolate, chopped (I used a mixture of semisweet and dark because it’s what I had on hand)
- 4 large eggs
- 2 tsp. vanilla extract
- 1 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 chocolate chunks
Combine the flour, cocoa powder, baking powder and salt in a medium bowl. Whisk together; 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 over-beat. 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 cookie dough scoop, spacing the dough balls about 1 1/2 inches apart.
Bake until the edges of the cookies have just began to set but the centers are still very soft, about 10-12 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.