Thick & Chewy Triple Chocolate Cookies

Photo: Sallie Sullivan

Ingredients

2 cups unbleached all-purpose flour

cup ½ Dutch-processed cocoa or unsweetened baking cocoa

teaspoon ½ salt

16 ounces semisweet chocolate, chopped

4 large eggs

2 teaspoons vanilla extract

10 tablespoons (1 ¼ sticks) butter, softened but still cool

1 cup ½ packed light brown sugar

cup ½ granulated sugar

12 ounces (about 2 cups) semi sweet chocolate chips (optional)

inch Sift together flour, cocoa, baking powder and inch Melt the chocolate a medium heatproof bowl set over a pan of almost-simmering water

inch Either by hand or with an electric mixer, beat the butter at medium speed until

inch Meanwhile, adjust the oven racks to the upper and lower middle positions and heat the oven to 350 degrees. Line 2 baking sheets

Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10

Preparation

Sift together flour, cocoa, baking powder and salt in a medium bowl; set aside.

Melt the chocolate in a medium heatproof bowl set over a pan of almost-simmering water, stirring once or twice until smooth; remove from heat. In a small bowl beat the eggs and vanilla lightly with a fork.

Either by hand or with an electric mixer, beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in sugars until combined, about 45 seconds; the mixture will look granular. Reduce the speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the chocolate in a steady stream and beat 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 until just combined. If desired, add chocolate chips. Do not overbeat. Cover with plastic wrap and let stand at room temperature until the consistency is scoopable and fudge-like, about 30 minutes.

Meanwhile, adjust the oven racks to the upper and lower middle positions and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Scoop the dough onto the prepared baking sheets with a 1 3/4 in ice cream scoop, spacing mounds of dough about 1 ½ inches apart.

Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10 minutes, rotating the baking sheets from front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets about 10 minutes, slide the parchment with the cookies onto wire racks and cool to room temperature. Repeat with remaining dough. Remove cooled cookies from the parchment with a wide metal spatula.

Tools

Comments

Permalink Sharon,Dove Cho...
April 23, 2009

WOW,That sounds Yummy

Permalink Anonymous
April 23, 2009

Please bring me some! YUM

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About

When you have an uncontrollable urge for chocolate look no further. A moist chocolate base with slightly melted chocolate oozing into every bite, these are a chocolate lover's dream. They are like a molten chocolate cake in cookie form . Make sure and have a tall glass of milk handy.These are slightly adapted from a Cook's Illustrated recipe.