Thick And Chewy Double Chocolate Plus Chocolate Ch... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 40 |
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Massage your taste buds and engulf your brain in chocolatey bliss with these rich, decadent delights! My daughter's favorite cookies are the extreme oatmeal cookies, but these run a very close second - when denied the opportunity to cook the oatmeal cookies, these inevitably, are the next request out of her mouth! Read more ! Resist the urge to bake the cookies longer than indicated; they may appear under done at first but will firm up as they cool. Ingredients:
2 cups unbleached all-purpose flour |
1/2 cup dutch-processed cocoa powder |
2 teaspoons baking powder |
1 teaspoon table salt |
16 ounces semisweet chocolate , chopped |
4 large eggs |
2 teaspoons vanilla extract (i prefer indonesian vanilla) |
2 teaspoons instant coffee or espresso powder |
10 tablespoons unsalted butter (1 1/4 sticks), softened but still firm |
1 1/2 cups light brown sugar |
1/2 cup granulated sugar |
1 cup semi sweet chocolate chips |
Directions:
1. Sift together flour, cocoa, baking powder, and salt in medium bowl; set aside.
2. Melt chocolate in medium heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth; remove from heat.
3. Beat eggs and vanilla lightly with fork, sprinkle coffee powder over to dissolve, and set aside.
4. In bowl of standing mixer fitted with paddle attachment (or with hand mixer), beat butter at medium speed until smooth and creamy.
5. Beat in sugars until combined; mixture will look granular. Reduce speed to low and gradually beat in egg mixture until incorporated.
6. Add chocolate in steady stream and beat until combined. Scrape bottom and sides of bowl with rubber spatula.
7. With mixer at low speed, add flour mixture and chocolate chips. Mix until just combined; Do not over mix.
8. Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudge-like, about 30 minutes.
9. While dough is resting, adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Leaving about 1 1/2-inches between each ball, scoop dough onto parchment-lined cookie sheets. A 1 3/4-inch diameter ice cream scoop works best.
10. Bake cookies until edges have just begun to set but centers are still very soft, about 10 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
11. Cool cookies on sheets about 10 minutes, slide parchment with cookies onto wire rack and cool to room temperature; remove with wide metal spatula.
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