These cookies are a hit in our house. They definitely wake me up when I have one! Can you have just one? They are delicious but I am not sure how simple. They have a few steps but are worth every single one!
Thick and Chewy Chocolate Cookies (or Death by Chocolate Cookies)
(Variation from Cooks Illustrated)
Makes about 3 dozen cookies
2 cups unbleached all-purpose flour
1/2 cup Dutch-processed cocoa powder (you can use good old Hershey’s)
2 teaspoons baking powder
1 teaspoon salt
16 ounces semisweet chocolate, chopped (if all you have is a bag of chocolate chips that is fine)
4 large eggs
2 teaspoons vanilla extract
2 teaspoons espresso powder
10 tablespoons unsalted butter,softened but still firm
1 1/2 cups light brown sugar
1/2 cup granulated sugar
1. Sift together flour, cocoa, baking powder, and salt in medium bowl; set aside. Melt chocolate in medium heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth; remove from heat. Beat eggs and vanilla lightly with fork, sprinkle coffee powder over to dissolve, and set aside.
NOTE: I use 2 bags of chocolate chips. I use a semi sweet chocolate bag plus 1/2 cup of the milk chocolate chips and melt those. I use the rest of the milk chocolate chips in the batter.
2. In bowl of standing mixer fitted with paddle attachment (or with hand mixer), beat butter at medium speed until smooth and creamy, about 5 seconds (15 seconds with hand mixer). Beat in sugars until combined, about 45 seconds (1 1/2 minutes with hand mixer); mixture will look granular. Reduce speed to low and gradually beat in egg mixture until incorporated, about 45 seconds (1 1/2 minutes with hand mixer). Add chocolate in steady stream and beat until combined, about 40 seconds (1 minute with hand mixer). Scrape bottom and sides of bowl with rubber spatula. With mixer at low speed, add flour mixture and mix until combined, about 40 seconds (1 minute with hand mixer). Do not overbeat. Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes.
3. Meanwhile, adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line 2 cookie sheets with parchment paper. (Definitely use the parchment paper for these cookies) Leaving about 1 1/2-inches between each ball, scoop dough onto parchment-lined cookie sheets with 1 3/4-inch diameter ice cream scoop.
- 4. Bake cookies until edges have just begun to set but centers are still very soft, about 10 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
- 5. Cool cookies on sheets about 10 minutes, slide parchment with cookies onto wire rack and cool to room temperature; remove with wide metal spatula.