Tuesday, June 2, 2009

Thick and Chewy Triple Chocolate Cookies

So, from my last post, I said that I made two things in one day. A lot for me, but obviously possible. Thick and Chewy Triple Chocolate Cookies I found at Baking Blonde's Weblog took quite a while to make and at the end, I don't know if it was necessarily worth all the time it takes to produce them. I enjoyed them, don't get me wrong, but I felt that particular cookies I can make in half the time are just as good. My babysitter, however, thoroughly enjoyed them, so I guess someone felt they were worthy of the allotted time!

Note that all of the chocolate can be substituted for whatever chocolate you fancy! The original recipe, she notes, had all semi-sweet chocolate, and she used what she had on hand and/or liked. I take a fancy to dark chocolate, as you will see below. And, the directions say to let the batter "sit" for about 30 minutes to create a fudge-like consistency. I didn't really need to wait at all as it was like that when I added the dry ingredients to the batter. They seemed to turn out okay for me. Enjoy and let me know if you decide to make these yummy cookies. I'd love to hear your thoughts.

Thick and Chewy Triple Chocolate Cookies
adapted from Baking Blonde's Weblog
2 cups AP flour
1/2 cup Dutch-processed cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces dark chocolate, chopped
4 ounces semi-sweet chocolate (I used baking chocolate)
4 ounces milk chocolate (I used chips)
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee or espresso powder
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1 1/2 cups packed (10 1/2 ounces) light brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
3/4 cup dark chocolate chunks
3/4 cup milk chocolate chips

In a small bowl wisk the flour, cocoa powder, baking powder, and salt.
Melt the semi-sweet and bittersweet chopped chocolate in medium heatproof bowl. Be careful not to scorch or burn chocolate. Set aside to cool.
In a small bowl wisk the eggs, vanilla and Espresso powder until combined.
In a mixing bowl, beat the butter until smooth and creamy. Add sugar and beat another minute. Add the egg mixture until well mixed. Gently add the melted and cooled chocolate and beat until combined
Slowly add the flour mixture and beat until just combined. Do not overbeat.
Cover with dough with lid or plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes.
Preheat oven to 350.
Line baking sheet with parchment paper. Scoop dough onto sheet and bake for 10-12 minutes or until edges are set but centers are soft.
Allow cookies to cool on sheets about 10 minutes before transfering to racks to cool completly.

1 comment:

  1. These were more time consuming than usual recipes but I did enjoy the results,especially the next day!

    Your cookies look great!