Makes about: 30 cookies
Prep. Time: 10 Min.
Total Time: 1 hour and 15 Min. plus cooling time
These cookies are delicious! I found the recipe in The America's Test Kitchen Family Cookbook.
"When it comes to chocolate.... resistance is futile."
Ingredients:
2 cups of all-purpose flour
1/2 cup Dutch processed cocoa powder
2 tsp. baking powder
3/4 tsp. salt
4 large happy eggs
2 tsp. vanilla extract
2 tsp. instant coffee
10 Tbls. (1 1/4 sticks) unsalted butter, softened
1 1/2 cups of packed light brown sugar
2 tsp. baking powder
3/4 tsp. salt
4 large happy eggs
2 tsp. vanilla extract
2 tsp. instant coffee
10 Tbls. (1 1/4 sticks) unsalted butter, softened
1 1/2 cups of packed light brown sugar
1/2 cup white sugar
16 ounces of semisweet chocolate chips, melted and cooled
1 (12 ounce) bag of semisweet chocolate chips (2 cups)
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Whisk the flour, cocoa, baking powder and salt together in a large bowl, whisk the eggs, vanilla, and instant coffee together until the coffee is dissolved.
2. Beat the butter and sugars together in a large bowl using an electric mixer on medium speed until light and fluffy, 3-6 minutes. Beat in the egg mixture until incorporated, about 30 seconds. Beat in the melted chocolate, about 30 seconds, scraping down the bowl and beaters as needed.
3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Stir in chips until incorporated.Cover the bowl of dough with plastic wrap and let stand at room temperature until the constancy is scoopable and fudge-like, about 30 minutes.
4. Working with 3 tablespoons of dough at a time, scoop the dough into balls and lay in three parchment-lined baking sheets, spaced about 2 inches apart. Bake the cookies, one sheet at a time, until the edges are set and the tops are cracked but the centers are soft and underdone (peek through the cracks to check the centers), 10 to 12 minutes, rotating the baking sheets halfway through baking.
5. Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
16 ounces of semisweet chocolate chips, melted and cooled
1 (12 ounce) bag of semisweet chocolate chips (2 cups)
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Whisk the flour, cocoa, baking powder and salt together in a large bowl, whisk the eggs, vanilla, and instant coffee together until the coffee is dissolved.
2. Beat the butter and sugars together in a large bowl using an electric mixer on medium speed until light and fluffy, 3-6 minutes. Beat in the egg mixture until incorporated, about 30 seconds. Beat in the melted chocolate, about 30 seconds, scraping down the bowl and beaters as needed.
3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Stir in chips until incorporated.Cover the bowl of dough with plastic wrap and let stand at room temperature until the constancy is scoopable and fudge-like, about 30 minutes.
4. Working with 3 tablespoons of dough at a time, scoop the dough into balls and lay in three parchment-lined baking sheets, spaced about 2 inches apart. Bake the cookies, one sheet at a time, until the edges are set and the tops are cracked but the centers are soft and underdone (peek through the cracks to check the centers), 10 to 12 minutes, rotating the baking sheets halfway through baking.
5. Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
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