This classic triple-chocolate cookie is anything but plain and ordinary. It is packed with some serious chocolate flavor. I'm never a huge fan of chocolate cookies because of the bitter or sour taste they often have, but by balancing the chocolates and using baking powder, those tastes are eliminated. Plus they've got crispy edges and gooey centers, just like brownies. What's not to love?
Triple Chocolate Cookies
1¼ c. flour
¼ c. Dutch-process cocoa
¾ c. light brown sugar, packed
¼ c. sugar
5 tbsp. unsalted butter, room temperature
1 tsp. baking powder
¼ tsp. salt
1 tsp. vanilla extract
½ tsp. espresso powder
8 oz. semi-sweet chocolate, chopped
⅓ c. mimi semi-sweet chocolate chips
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a small bowl, gently whisk vanilla, eggs and espresso powder (allow powder to dissolve). Set aside.
3. In a double broiler, melt 8 oz. semi-sweet chocolate. When smooth, remove from heat. Set aside.
4. In a medium mixing bowl, combine flour, cocoa, baking powder and salt. Whisk together. Set aside.
5. In the bowl of a stand mixer, beat butter and sugars for 1 minute until smooth and creamy. Turn speed to low and gradually add egg mixture. Beat for 30 seconds, or until combined. Add the melted chocolate, then dry ingredients. Do not over mix. Remove bowl from stand and cover with plastic wrap. Let stand at room temperature for 30 minutes until the dough becomes fudge-like. Fold in mini chocolate chips.
6. Scoop and place mounds of dough 1½ inches apart. Place in oven and bake for 10-11 minutes. The edges of the cookies will be set and the center will be soft (do not over bake). Remove from oven and allow cookies to cool on sheets for 10 minutes. Transfer to wire rack to cool completely.
Adapted from America's Test Kitchen- Thick & Chewy Chocolate Cookies | Makes approximately 2 dozen cookies