Chewy Triple Chocolate Cookies

I’m finally resurfacing after a long holiday weekend, filled with family, fun, and of course lots of great food. It was a time for being grateful and enjoying the company of those closest to me – a time when I was reminded of just how blessed I really am. I hope your holiday celebration was as wonderful as ours!

I have to admit it was tough leaving family yesterday to get back in time for work today – the things we adults must do! I mentioned to Kevin a couple of days ago on our drive home that some days I still feel like such a kid, and I wish that with those feelings also came the schedule of a child! But alas, I have a very adult schedule, and since I’m back to the daily grind and am sure some of you are too – it seemed like some simple and delicious cookies might be in order, just to bolster our moods.

I made these cookies for an early December holiday party, and they were a big hit. I needed a dessert for a party one evening, and didn’t even start looking for a recipe until that afternoon. These are one of those awesome desserts that come together in a jiffy, but have the flavor of something that took a lot more time and care. They aren’t the prettiest cookies, but their taste and texture completely makes up for it!

The exterior of these cookies is almost light and crispy, but as soon as you take a bite the crispy shell yields to a really lovely interior – deeply chocolatey, with the perfect chewiness. They are basically a chocolate lover’s dream! I made a big batch, but ended up only getting to sample one, so I definitely need to try this recipe again – maybe with peanut butter chips mixed in?

I may not be back until after the new year, so if I’m not – make it a great one, and enjoy the last that the holiday season has to offer!

Chewy Triple Chocolate Cookies
barely adapted from Annie’s Eats

Ingredients
2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
2 teaspoons baking powder
1/2 teaspoons salt
16 oz. semisweet or dark chocolate, chopped (I used chocolate chips – works like a charm)
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee or espresso powder
10 tbsp. unsalted butter, softened but still cool
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
2 cups semisweet chocolate chips

Directions: 
1) In a medium bowl, combine the flour, cocoa powder, baking powder and salt. Whisk together, then set aside.

2) Melt the chopped chocolate in a heatproof bowl set over simmering water until completely melted and smooth, then remove from the heat.

3) In a small mixing bowl, combine the eggs, vanilla and instant coffee granules. Stir well with a fork to dissolve, then set aside.

4) In the bowl of an electric mixer fitted with the paddle attachment, beat the butter at medium speed until smooth and creamy, about 10 seconds.  Mix in both sugars until well combined, about 45 seconds.  Reduce the mixer speed to low and gradually beat in the egg mixture until incorporated, about another 45 seconds.  Add the melted chocolate to the bowl in a steady stream and continue beating until completely combined.  Scrape the bottom and sides of the bowl with a rubber spatula.  With the mixer at low speed, add the dry ingredients and mix just until incorporated, taking care not to overmix.  Fold in the chocolate chips.  Cover the bowl with plastic wrap and let stand at room temperature until the batter has thickened (about 30 minutes). It will have a scoopable, fudge-like consistency.

5) Meanwhile, preheat the oven to 350° F.  Line 2 baking sheets with parchment paper or silicon baking mats.  Scoop the dough onto the prepared baking sheets with a cookie dough scoop, spacing the dough balls about 1 ½ – 2 inches apart.

5) Bake until the edges of the cookies have just began to set but the centers are still very soft, about 10 minutes, rotating the sheets halfway through baking to ensure even cooking.  Cool the cookies on their sheets about 10 minutes, before transferring to cooling racks to cool completely. We didn’t have any leftovers, but I’d guess these cookies would keep at room temperature for a couple of days, stored in an airtight container.

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