Thursday, May 7, 2009

Thick and Chewy Double Chocolate Cookies

Ingredients
2 C flour
1/2 C cocoa
2 tsp baking powder
1/2 tsp salt
16 oz semisweet chocolate, chopped
4 large eggs
2 tsp vanilla extract
2 tsp instant coffee or espresso powder
10 T unsalted butter, softened but still cool
1 1/2 C packed light brown sugar
1/2 C granulated sugar
White chocolate chips

Directions
Sift together the flour, cocoa, baking powder and salt; set aside. Melt chocolate in a heatproof bowl set over a pan of almost simmering water, stirring until smooth; remove from heat. In a small bowl, beat the eggs and vanilla with a fork, sprinkle the coffee powder over to dissolve, and set aside. Beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in the sugars until combined, about 45 seconds; the mixture will look granular. Reduce the speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the chocolate in a steady stream and beat until combined, about 40 seconds. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined. Do not over beat. Cover with plastic wrap and let stand room temperature until the consistency is scoop-able and fudge-like, about 30 minutes. Preheat the oven to 350 degrees.

Line 2 baking sheets with parchment paper. Adjust the oven racks to the upper- and lower-middle positions. Scoop dough and place on sheets. Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets for about 10 minutes. Slide the parchment with the cookies onto wire racks, and cool to room temperature.

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