I love chocolate cookies and am inclined to try nearly every recipe for them that I happen upon. So of course, when I was flipping through Baking Illustrated and saw the title “Chewy Triple Chocolate Cookies” I knew it was only a matter of time until I tried them. Recently I started my residency, and so far I am really enjoying it. One of my best friends also started her residency, but she has the misfortune of having to do a surgical internship first. And not only that, but she has started out on the worst of the worst rotations. I know that she barely has time to sleep, let alone eat or cook, so I decided to bring some meals over to her and her husband throughout the month to make sure she’s getting some food and to let her know I’m thinking of her. Last week I brought her some pasta e fagioli, Italian bread and salad. But of course, I think dessert is the best meal of the day so I needed to bring something sweet and I thought these cookies would be perfect. And they really were!
These most definitely have the best texture of any chocolate cookie I have ever made, and they really are deliciously soft and chewy. The only thing I would consider changing about them would be to make them larger. I guess I just prefer super-sized cookies – although they are so irresistible, I ended up eating about five of the small ones…maybe I better keep them this way :) My friend was of course grateful and loved the cookies as well. I love to brighten people’s days with sweets!
Chewy Triple Chocolate Cookies
Yield: 42 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 (I used a mixture of semisweet and dark because it’s what I had on hand)
4 large eggs
2 tsp. vanilla extract
2 tsp. instant coffee or espresso powder
10 tbsp. 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
2 cups semisweet 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, 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 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 the oven to 350° F. Line 2 baking sheets with parchment paper. 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 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. Cool the baking sheets before baking more batches with the remaining dough.
Source: adapted from Baking Illustrated