Thick and chewy triple chocolate cookies
Super thick and chewy triple chocolate cookies are irresistible for any chocolate lover! One bite, and you'll be in love!
Prep Time25 mins
Cook Time10 mins
Resting time30 mins
Total Time35 mins
- 1 cup 5 ounces all-purpose flour
- 1/4 cup (3/4 ounce) dark cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 8 ounces semisweet chocolate finely chopped
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder
- 5 Tablespoons unsalted butter softened but still cool to the touch
- 3/4 cups light brown sugar packed
- 1/4 cup granulated sugar
- 1 cup chocolate chips
Line two baking pans with silicone mats or parchment paper and set aside.
In a small bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.
Melt the chocolate over a double boiler or very carefully in the microwave (in bursts of 30 seconds). Stir until it is smooth and glossy. Set aside.
In a small bowl, whisk the eggs and vanilla together using a fork. Sprinkle the espresso powder on top and allow it to dissolve.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugars together on medium speed until light and fluffy, about 2-3 minutes.
Turn the mixer down to low and add in the egg mixture until well incorporated. Then slowly pour in the melted chocolate and mix until well combined. Add in the dry ingredients and mix until everything just comes together - do not over mix. Turn the mixer off and fold in the chocolate chips by hand.
Cover and allow the dough to sit at room temperature for 30 minutes. Then preheat your oven to 350 degrees F.
Using a medium cookie scoop (or two spoons), evenly portion out the dough into golf-ball sized mounds, making sure to allow at least 1 and 1/2 inches apart on your cookie sheets. I placed 9 cookie dough mounts on each sheet.
Bake for 5 minutes, then rotate the pans halfway and switch racks. Then bake for an additional 5 minutes. These cookies will not spread much so don't be alarmed if they still resemble mounds of dough.
Allow the cookies to cool slightly before transferring to a wire rack to cool completely.
Cookies should be stored in an airtight container at room temperature and will last for several days. They can also be frozen and thawed.
Source: Barely adapted from The New Best Recipe by America's Test Kitchen