Triple-Chocolate Cookies (Cooks Country – Stephanie Alleyne)
makes 26 cookies
3 oz unsweetened chocolate, chopped
1 ½ c bittersweet chocolate chips (9 oz)
7 T butter, cut into pieces
2 tsp instant coffee (optional for us)
2 tsp vanilla extract
3 large eggs, at room temperature
1 c sugar
½ c all-purpose flour
½ tsp baking powder
½ tsp salt
1 ½ c semisweet chocolate chips
- Melt unsweetened chocolate, bittersweet chips, and butter in a heatproof bowl set over saucepan of simmering water, stirring frequently, until completely smooth and glossy. Remove bowl from pan and set aside to cool slightly.
- Stir coffee powder (opt) and vanilla extract together in small bowl until dissolved. Beat eggs and sugar in large bowl with electric mixer at medium-high speed until very thick and pale, about 4 minutes. Add vanilla-coffee mixture and beat until incorporated, 20 seconds. Reduce speed to low, add chocolate mixture, and mix until thoroughly combined, about 30 seconds.
- Whisk flour, baking powder, and salt together in medium bowl. Using large rubber spatula, fold flour mixture and semisweet chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 20-30 minutes until batter firms up (it will more closely resemble thick brownie batter than cookie dough).
- Meanwhile, adjust two oven racks to upper- and lower-middle positions and heat oven to 350˚F. Line two large baking sheets with parchment paper. Using 1 heaping tablespoon batter per cookie, place cookies 2 inches apart on prepared baking sheets – staggering rows to fit 13 cookies on each baking sheet. Bake until cookies are shiny and cracked on top, 11-14 minutes, rotating baking sheets top to bottom and front to back halfway through baking time. Transfer baking sheets to racks and cool completely on baking sheets before serving or storing.
“Tasters liked a relatively small amount of unsweetened chocolate balanced by equal amounts of bittersweet and semisweet. I found that premium bittersweet bar chocolates were actually too rich and greasy for this recipe. I had better luck with bittersweet chocolate chips, which contain less fat than the bars…
“…We especially like Hershey’s Special Dark and Ghiradelli Double Chocolate bittersweet chips.”
July 2009 -- Miss MusicBox used 3 oz. Baker’s Unsweetened Baking Chocolate Squares, 8 oz. Ghirardelli 60% Cacao Bittersweet Chocolate (2 bars), and 9 oz. Guittard semisweet chocolate mini chips.
Note: the recommended Ghirardelli “Double Chocolate” bittersweet chips are now called “60% Cacao” – available in either chips or bar form.