Monday, February 09, 2009

Triple Chocolate Cookies

I took a little break from blogging - but I'm back now with a really good recipe to share. These triple chocolate cookies are kind of a cross between a cookie, a brownie, and fudge. They are sure to satisfy any chocolate craving, no matter how intense!
Triple Chocolate Cookies

2 cups all-purpose flour
½ cup cocoa powder
2 teaspoons baking powder
½ teaspoon salt
16 ounces semisweet chocolate chips
4 large eggs
2 teaspoons vanilla extract
10 tablespoons butter, softened to room temperature
1 ½ cups packed light brown sugar
½ cup granulated sugar
1 ½ cups chocolate chips (I used dark chocolate, you could also use milk, semi-sweet or white)

Whisk together the flour, cocoa, baking powder, and salt in a medium bowl; set aside.
Melt the chocolate in the microwave or in a small saucepan. In a small bowl, beat the eggs and vanilla lightly with a fork; set aside.

Beat the butter at medium speed until smooth and creamy, about 1 minute. 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 with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined. Add the chocolate chips. Do not overbeat. Cover with plastic wrap and let stand at room temperature until the consistency is fudge-like, about 30 minutes.

Preheat oven to 350 degrees. Line 2 sheets with parchment paper or silpat liner. Roll the dough into 1 ½ inch balls and place them on the cookie sheets, spacing them 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 10-12 minutes, rotating the baking sheets from top to bottom halfway through the baking time. Cool the cookies on the sheets about 10 minutes or until set and transfer to a cooling rack to cool completely. Continue process with remaining dough, or refrigerate for up to 3 days before baking remainder of cookies.
- adapted from The New Best Recipe (Cook's Illustrated)

And . . . way to go Mizzou Tigers!

1 comment:

Heather said...

mmmm. the only thing that is better than 2 types of chocolate is three!! sounds delicious!