I know, the chocolate lovers are sick and tired of all this fruity lemon stuff this week! So, here from America’s Test Kitchen is the chocolate-iest chewy cookie ever. Like a chewy, gooey chocolate bar in cookie form. Like Chocolate explosion in your mouth. Like… well, you get the idea. The recipe was adapted slightly with the addition of some chocolate chips.
Note: you can double this recipe. The original recipe is actually twice this size. You could omit the espresso powder, but the chocolate won’t be as chocolate-ty. You do taste the coffee flavor in the raw dough, however, nobody could detect it once the cookie was baked. I purchase my espresso powder from King Arthur Flour because it was the least expensive, but highest quality I could find. Williams-Sonoma also sells espresso powder online and in their stores. Other specialty stores may carry it to, but I have not found it in the megamarts here in St. Louis. Or use instant coffee here as an alternative.
Thick and Chewy Triple Chocolate Chip Cookies
yield 21 cookies
1 cup (5 ounces) AP flour
1/4 cup (.75 oz.) Dutch-processed cocoa (Hershey Dark is Dutch and natural and that is what I used, but if you have Dutch processed, use it!)
1 tsp. baking powder
1/4 tsp. salt
12 ounces semisweet chocolate chips
2 large eggs
1 tsp. vanilla
1 tsp. instant coffee or espresso powder
5 Tbs. unsalted butter, soft
3/4 cup (5.25 oz) light brown sugar
1/4 cup (1.75 oz) sugar
1. Preheat oven 350 degrees. In medium bowl, mix the flour, cocoa, baking powder and salt. Whisk Together.
2. In a microwave safe bowl, put 8 oz. of chocolate chips. At 50% power, nuke the chocolate for 2 minutes. Stir. Heat another minute. Stir. Repeat microwaving in 30-60 second intervals until the chocolate is melted.
3. In a small bowl, whisk together the eggs and vanilla. Gently sprinkle and stir in the coffee/espresso powder.
4. In a large bowl, beat the butter, brown sugar, sugar at medium speed for 45 seconds. Bring the mixer down to low and gradually add the eggs/coffee mixture. Then in a steady stream add the melted chocolate. (This is where a stand mixer comes in handy.) Last, add the flour mixture until the cookie dough is just combined. Do not overbeat. Gently stir or fold in the remaining 4 ounces chocolate chips.
5. Cover and put in the fridge for at least 30 minutes. Mine was pretty good and fudgey after just 30 minutes.
6. Scoop onto parchment paper or greased cookie sheet. I used a 2 Tb./medium sized cookie scoop. Bake only 10 minutes even if they look not done in the middle. The edges should be done, but the centers still might look a little gooey and they will set later. Cool on a wire rack.
Recipe from Cook’s Illustrated