Thursday, February 10, 2011
Chewy Triple Chocolate Cookies
2 cups flour
1/2 cup dutch processed cocoa powder (substitute for unsweetened cocoa powder + 1/2 teaspoons baking soda)
2 teaspoons baking powder
1/2 teaspoon salt
2 2/3 cups semisweet chocolate chips
4 large eggs
2 teaspoons vanilla extract
10 tablespoons unsalted butter, softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
1 1/2 cups semisweet chocolate chips
1 1/2 cups white chocolate chips
1. Combine the flour, cocoa powder, baking powder, and salt in a medium bowl. Whisk together; set aside.
2. Melt the 2 2/3 cups semisweet chocolate in a heatproof bowl in the microwave for 30 second intervals.
3. In the bowl of an electric mixer filled with the paddle attachment, beat the butter at medium speed until smooth and creamy. Mix in the sugars until well combined (the mixture will look granular).
4. Reduce the speed to low and gradually add the eggs and vanilla. Beat until well incorporated.
5. Add the chocolate to the mixing bowl in a steady stream. Continue beating until combined. Scrape the bottom and sides of the mixing bowl with a spatula.
6. Add the flour, cocoa powder, baking powder, and salt. Mix on low speed until just incorporated (do not over mix).
7. Stir in the chocolate chips. Cover the bowl with plastic wrap and let stand at room temperature until the consistency is scoopable and fudge-like (about 30 minutes).
8. Meanwhile, preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
9. Scoop the dough onto the prepared baking sheets with 1 3/4-inch cookie dough scoop, spacing the dough balls about 1 1/2 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 sheets halfway through baking. Cool the cookies on the sheets about 10 minutes, transfer to cooling racks and allow to cool completely. Cool baking sheets before baking more batches with the remaining dough.