Triple Chocolate Cookies

Here is the last in a series of cookie posts! I know sometimes I bounce all over the place, but sometimes I stick to certain foods for streaks as well. For the past couple months, I have been in a cookie mood. Chocolate, marshmallow, buttery shortbread…you name it, I have wanted to make it!

 

These cookies were made for a couple reasons. First, a couple of us were hosting a dinner party for the upcoming weekend and I thought about making a simple dessert since two friends were already making other desserts. I ended up making a non-chocolate dessert for a friend who can’t eat chocolate (he got a watermelon sorbet) and these cookies. Second, I was in  a strong mood for chocolate. Third, I had wanted to make these but never seemed to want to make them when I needed desserts–only when I had just made something else. This time, there was a party for sharing, and one of the students I am closest with was turning 13, so I wanted to give her some cookies for that (she’s a huge chocolate cookie fan). Surprisingly, she did not find the cookies too dark, even though I would not have pegged these as a kid-friendly cookie (especially after my mocha cupcake problems).

Be careful not to overbake these cookies because with so much chocolate, they can run on the dry side. I also recommend keeping them small since they pack such a powerful chocolate punch.

Directions for Triple Chocolate Cookies

Adapted from America’s Test Kitchen Family Baking

• 10 ounces flour
• 1.5 ounces cocoa powder (Dutch-processed, if you have it)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 eggs
• 1 Tablespoon vanilla extract
• 2 teaspoons instant coffee
• 1 stick butter, room temperature
• 10 ounces light brown sugar
• 3 ounces granulated sugar
• 16 ounces semi-sweet chocolate, melted and cooled
• 12 ounces chocolate chips

With a mixer on medium, beat together the butter and sugars for about 3-6 minutes until fluffy.

Meanwhile, whisk together the flour, cocoa powder, baking powder, and salt.

In a separate bowl, whisk together the eggs, vanilla, and coffee until the coffee is almost dissolved.

Beat the egg mixture into the butter mixture until incorporated.

Then add in the melted chocolate.

With the mixer on low, add the flour mixture until incorporated.

Stir in the chips.

These were a gift! (Thanks, Lisa!) I decided to use chopped chocolate instead of regular chocolate chips.

Cover the bowl and let it sit at room temperature for 30 minutes.

Preheat the oven to 350 degrees and prepare 2 (maybe 3-4) baking sheets. Scoop the cookie dough into small balls, about 1-2 Tablespoons, spaced out onto the baking sheets.

They don’t look too appetizing at this point.

Bake the cookies for about 10 minutes so that the edges are set but the centers are still soft, like with brownies. Rotating the pans halfway through baking is recommended. Let the cookies cool before removing them from the baking pan.

Directions for Triple Chocolate Cookies (without pictures)

Adapted from America’s Test Kitchen Family Baking

• 10 ounces flour
• 1.5 ounces cocoa powder (Dutch-processed, if you have it)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 eggs
• 1 Tablespoon vanilla extract
• 2 teaspoons instant coffee
• 1 stick butter, room temperature
• 10 ounces light brown sugar
• 3 ounces granulated sugar
• 16 ounces semi-sweet chocolate, melted and cooled
• 12 ounces chocolate chips

With a mixer on medium, beat together the butter and sugars for about 3-6 minutes until fluffy. Meanwhile, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the eggs, vanilla, and coffee until the coffee is almost dissolved. Beat the egg mixture into the butter mixture until incorporated. Then add in the melted chocolate. With the mixer on low, add the flour mixture until incorporated. Stir in the chips. Cover the bowl and let it sit at room temperature for 30 minutes.

Preheat the oven to 350 degrees and prepare 2 (maybe 3-4) baking sheets. Scoop the cookie dough into small balls, about 1-2 Tablespoons, spaced out onto the baking sheets. Bake the cookies for about 10 minutes so that the edges are set but the centers are still soft, like with brownies. Rotating the pans halfway through baking is recommended. Let the cookies cool before removing them from the baking pan.