Tuesday, November 30, 2010

Chewy Triple Chocolate Cookies

I picked up a few bags of Nestle's dark chocolate mint chips for the holidays so was looking for the perfect chocolate cookie to add them to. I believe I found it! These cookies were very chewy and rich. I really liked the mint chips, though I'm sure any type of chip (peanut butter, white chocolate, semi-sweet...) would be great. I definitely need to make these again!

Adapted from: www.traceysculinaryadventures.blogspot.com (originally from Baker's Illustrated)

INGREDIENTS (yields 42 cookies)
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 - I used dark chocolate mint chips)

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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