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Triple Chocolate Cookies

“Thick and Chewy” were in the title as well; this recipe is slightly adapted from America’s Test Kitchen and it’s a winner. I had two disappointing cooking experiences this week and I wanted a sure thing – if it’s from ATK it’s almost aways a home run. Thick and soft, there isn’t quite as much chew as I like in my cookies but the edges are crisp, the inside is pillowy and the flavor is chocolate nirvana. Second lunch box cookie of the year and we’re only two weeks in; a double batch of chocolate chip cookies in my freezer goes way quicker than you might think. When my kids dug into these after school on Friday afternoon they’d cooled enough to firm up but the chocolate chips were still melted; I think I was instantaneously forgiven for all the times I’ve yelled at them (which, lets face it, is a lot).

Triple Chocolate Cookies

Makes about 40

2 c. all purpose flour

1/2 c. dutch processed cocoa*

2 tsp. baking powder

1/2 tsp. table salt

16 oz. bittersweet Ghirardelli chocolate chips (about 2 1/3 c.), plus 2 c. chips, divided

4 large eggs

2 tsp. vanilla

2 tsp. instant coffee or espresso powder

10 tbsp. unsalted butter, softened

1 1/2 c. light brown sugar

1/2 c. sugar

*They now sell dutch processed cocoa in the baking aisle in my crappy little Giant. If they sell it there, they sell it wherever you shop.

  1. Sift (or shake through a sieve) the flour, cocoa, baking powder and salt in a medium bowl.
  2. Place the 16 oz chocolate chips in a microwave safe bowl and microwave for 1 minute. Whisk. Microwave for another 30 seconds and whisk until smooth and melted. Set aside. In a small bowl, crack eggs, add vanilla and add espresso powder. Whisk to combine and set aside.
  3. In a standing mixer (or large bowl), beat butter with paddle attachment until smooth and creamy. Add sugars and beat until smooth, about 45 seconds.
  4. Add egg mixture to butter/sugar mixture and beat to combine, about 30 seconds.
  5. Add chocolate and beat to combine, scraping down the sides of the bowl.
  6. Add dry ingredients and mix just till combined, then add remaining chocolate chips and mix just till combined.
  7. Let batter sit, covered with a dishtowel, for 30 minutes. Preheat oven to 350 degrees.
  8. Use a 1 or 1 1/2 in. scoop to portion batter onto parchment or silpat lined baking sheets, spacing 1 1/2 inches apart. Bake for 10 minutes. Let cool for about 5 on sheet, then transfer to wire rack to cool completely. Store at room temperature.

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