I have a confession to make: until I made these bad boys, I wasn’t a huge fan of chocolate cookies. They’ve always felt kind of – this feels so sacrilegious to say – boring and one-note to me. But I must have just been eating all the wrong chocolate cookies because these are something spectacular, if I do say so myself. They’re like a cross between a brownie and a cookie, but somehow even better than both.
Triple Chocolate Cookies Cookies
From Baking Illustrated
Makes 32 large cookies
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt
- 16 oz. chocolate, chopped
- 4 large eggs
- 1 tsp vanilla
- 2 tsp instant coffee powder
- 10 tbsp unsalted butter, room temperature
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 1 cup chocolate chips
- Preheat oven to 350F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
- Sift together the flour, cocoa, baking powder, and salt in a medium bowl and set aside.
- Melt the chocolate in a medium heatproof bowl set over a water bath. In a small bowl, lightly beat the eggs and vanilla and sprinkle the coffee powder over the mixture to let it dissolve. Set aside.
- Beat the butter at medium speed until smooth and creamy. Add in the sugars and combine, then gradually beat in the egg mixture until incorporated. Add the chocolate in a steady stream and beat until combined. Stir in dry ingredients and chocolate chips. Cover bowl with plastic wrap and refrigerate until consistency is fudge-like, about 30 minutes.
- Scoop dough out onto baking sheets, spacing the dough about 1-inch apart.
- Bake until the edges of the cookies have just begun to set, about 10 minutes. Remove and let cool to room temperature and store in airtight containers.
If this were a research paper, this would be my thesis statement: refrigerating the dough is essential! And if this were a real research paper, I wouldn’t use an exclamation point, so I’m glad it’s not. But honestly, don’t even think about skipping the resting period. Letting the dough rest really helps the flavors meld together and ensures that the cookies don’t spread all over the place in the oven.
Pulling the cookies out of the oven is always the best part, but especially for these. There’s nothing about these cookies that isn’t perfect. They have that crackly top that really great brownies have, and the chewy, fudgy texture that’s customary in great cookies. You don’t really need the chocolate chips – they’re plenty chocolately without them – but I mean, if you’re going to make chocolate cookies, you might as well go all the way, am I right?