These cookies contain both cocoa powder and melted chocolate, so they are extra chocolaty. You can even add chocolate chips to the dough if you like – without the chocolate chips they’re technically just double chocolate cookies. Here’s where I went wrong: I didn’t have good semisweet chocolate on hand and didn’t want to use bittersweet so I substituted milk chocolate. Not a good idea. I think the extra sugar in the chocolate made the cookies a bit too sweet and not as intensely chocolate flavored as they would otherwise have been. That said, the cookies were still delicious! I just think they would have been even better had I used the right chocolate. They’re soft and chewy and I have a feeling Shane will be requesting them again soon!
By Tracey
Chewy Triple Chocolate Cookies
from Baking Illustrated, by the editors of Cook’s Illustrated Magazine
Ingredients:
- 2 cups (10 oz.) all-purpose flour
- 1/2 cup (1 1/2 oz.) Dutch-processed cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 16 oz. semisweet chocolate, chopped
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee or espresso powder
- 10 tablespoons unsalted butter, softened
- 1 1/2 cups packed (10 1/2 oz.) light brown sugar
- 1/2 cup (3 1/2 oz.) granulated sugar
- 2 cups semisweet chocolate chips (optional)
Directions:
Sift the flour, cocoa powder, baking powder and salt in a medium bowl then 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 (if using) 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 oven to 350 F. Line 2 baking sheets with parchment paper. Scoop the dough onto the prepared baking sheets with a 1 3/4-inch 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 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.
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