Lemon Poppy Seed Pound Cake

Friday, March 16, 2012

Thick and Chewy Triple Chocolate Cookies

These cookies have been a long-time favorite. If you need a deep, dark chocolate fix and want more than just a hunk of chocolate (though that definitely has its time and place), look no further. Sometimes you just need the substance of a cookie, you know? That beautiful aroma of the warm, dark chocolate coming out of the oven is irresistible. My kids came flocking (and with 5 kids, they really do flock) when they started to smell these. One of my kids said, "Are they just brownies in a cookie shape?" I had to say "no," because while they are very chocolatey like brownies, there's something different. Maybe it's because more surface area is exposed to the heat of the oven and that makes them chewier? Maybe it's because you can eat it without crumbs falling all over from all sides? Oh, I'm just rambling now, but the bottom line is that these are fantastic cookies and anyone I've ever fed them to agrees. I wish I could take credit for the recipe!

When my sisters were recently visiting I brought some of these to the airport when I picked them up. It was a good way to start the weekend. By the next day they were calling them "devil cookies" because none of us could stop eating them! If you're wondering if it's worth using so much chocolate on one recipe, don't bother. It's totally worth it.

Thick and Chewy Triple Chocolate 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
16 oz semisweet chocolate, chopped
4 large eggs
2 tsp vanilla extract
10 tbsp (1 1/4 sticks) 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
12 oz. (2 C.) 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 and vanilla.

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. Stir in the chocolate chips. Cover the bowl with plastic wrap and let stand at room temperature until the consistency is scoopable and fudge-like, about 30 minutes.

While the dough rests, preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silpats. 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 10-12 minutes, rotating the sheets halfway through baking. Cool the cookies on the sheets about 10 minutes then transfer to cooling racks and allow to cool completely. Cool the baking sheets before baking more batches with the remaining dough.

Source: The New Best Recipe

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