I’ve talked a lot about what I feel are the absolute best chocolate chip cookies on the planet – the Thick and Chewy Chocolate Chip Cookies. About two years ago, I was like most people. On an endless search for the perfect chocolate chip cookie. Looking high and low for the recipe that would become “the one”. That is how most people spend their time, right? Right. Since I started baking as a teenager, I have tried countless chocolate chip cookie recipes, and many of my own creations, but none of them ever wowed me. Then I bought Baking Illustrated and those thick and chewy chocolate chip cookies were one of the first recipes that I made from the book. And I was hooked. That was close to two years ago and I haven’t made another chocolate chip cookie recipe since. They’re really that good. Epic good. Can you believe that it took me almost two years to whip up this triple-chocolate variation that is listed in the book? Don’t make the same mistake I did. Learn from my mistakes, and bake these immediately.
These cookies pack a powerful chocolate punch, thanks to cocoa powder, melted chocolate, and chocolate chips creating a fudge-like batter. There is no skimping when it comes to chocolate in this recipe. I like it. Like most cookies, you don’t want to overbake these, so once you see the edges just begin to set and the middle is still soft, take them out. They will continue to bake on the hot baking sheet once out of the oven.
Now, many of you may also remember the Better-than-Brownies Chocolate Cookies from last summer. And you’re probably wondering how these two recipes compare. I would say that the Brownie Cookies definitely have more of a brownie texture, while these cookies have the texture of, well, cookies. That’s the biggest difference. Both recipes use a full pound of melted chocolate and are deliciously rich, so you really can’t go wrong with either. Grab yourself a glass of milk and enjoy![/donotprint]
Thick and Chewy Triple-Chocolate Cookies
- 2 cups (250 g) all-purpose flour, (10 ounces )
- ½ cup (43 g) Dutch-processed cocoa powder, (1½ ounces )
- 2 teaspoons baking powder
- ½ teaspoon (0.5 teaspoon) salt
- 16 ounces (453.59 g) semisweet chocolate, chopped
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee or espresso powder
- 10 tablespoons unsalted butter, softened but still cool, (1¼ sticks )
- 1½ cups (330 g) packed light brown sugar, (10½ ounces)
- ½ cup (100 g) granulated sugar, (3½ ounces )
- 12 ounces (340.2 g) semisweet chocolate chips, (about 2 cups )
- 1. Sift together the flour, cocoa, baking powder, and salt in a medium bowl; set aside.
- 2. Melt the chocolate in a medium heatproof bowl set over a pan of almost-simmering water, stirring once or twice, until smooth; remove from the heat. (Alternatively, you could melt the chocolate in the microwave.) In a small bowl, beat the eggs and vanilla lightly with a fork, sprinkle the coffee powder over to dissolve, and set aside.
- 3. Either by hand or with an electric mixer, beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in the 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 wit a rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined. Do not overbeat. Fold in the chocolate chips. Cover with plastic wrap and let stand at room temperature until the consistency is scoopable and fudge-like, about 30 minutes.
- 4. 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 1¾-inch ice cream scoop, spacing the mounds of dough about 1½ inches apart.
- 5. 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 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 cookies onto wire racks, and cool to room temperature. Cover one cooled baking sheet with a new piece of parchment paper. Scoop the remaining dough onto the parchment-lined sheet, bake, and cool as directed. Remove cooled cookies from the parchment with a wide metal spatula.