thick and chewy triple chocolate cookies!

 

These are - hands down - the best chocolate cookies I've ever eaten!

Just to give you an idea of their decadence . . .

One pound of melted semi-sweet chocolate is added to the batter; that, along with 4 eggs! Making for deliciously chocolaty cookies that are incredibly moist and chewy. 

They remind me somewhat of a brownie, but in the form of a cookie. 

I offer them on my catering/baked goods menu . . . and they're always a hit.

During the holidays, I add Andes Creme de Menthe or Peppermint Crunch (along with semi sweet chocolate chips) to the batter to add a festive twist . . . and they're soooo good!

So if you're looking for an amazing cookie to share with your family and friends this holiday season, then give these cookies a try. You'll LOVE them, too!

thick and chewy triple chocolate cookies

Resist the urge to bake the cookies longer than indicated; 

they may appear under baked at first, but will firm as they cool.

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2 cups (10 ounces) all-purpose flour

1/2 cup Dutch processed cocoa

2 teaspoons baking powder

1/2 teaspoon salt

1 pound semi-sweet chocolate, chopped

4 large eggs, room temperature

2 teaspoons vanilla extract

2 teaspoons INSTANT coffee or espresso powder

10 Tablespoons unsalted butter, softened

1 1/2 cups packed light brown sugar

1/2 cup granulated sugar

2 cups semi-sweet chocolate chips

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Adjust oven racks to upper middle and lower middle positions and heat the oven to 350 degrees F.

Line 2 baking sheets with parchment paper. 

Whisk flour, cocoa, baking powder and salt together in a medium bowl; set aside.

Microwave chocolate at 50 percent power for 2 minutes. Stir chocolate and continue heating until melted, stirring once every additional minute; set aside to cool slightly.

Whisk eggs and vanilla together in medium bowl, sprinkle with instant coffee over the top to dissolve, and set aside.

Using a stand mixer fitted with a paddle, beat butter, brown sugar, and granulated sugar at medium speed until combined, about 45 seconds; mixture will look granular. Reduce speed to low, gradually add egg mixture, and mix until incorporated, about 45 seconds. Add melted chocolate in steady stream and mix until combined, about 40 seconds, scraping down bowl as needed.

With mixer still running on low, add dry ingredients and mix until just combined. Do not over beat.

Fold in 2 cups of semi-sweet chocolate chips to batter. 

If you're adding Andes mints or Peppermint Crunch, then decrease semi-sweet chocolate chips to 1 cup; and add 2 cups of Andes.

Cover bowl with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes.

Working with 2 Tablespoons of dough at a time, roll into balls and place 1 1/2 inches apart on prepared baking sheets.

Bake until edges of cookies have just begun to set but centers are still very soft, about 10 minutes, switching and rotating baking sheets halfway through baking. 

Let cookies cool on baking sheet for 10 minutes; transfer cookies to wire rack and let cool to room temperature. (Courtesy Cook's Illustrated)

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