Triple-Chocolate Cookies
Serves: 3
Luisa Champlin
1 January 1970
Based on User reviews:
54
Spice
46
Sweetness
46
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Unsweetened Cocoa Powder1 tsp
Baking Powder1 tsp
Salt3 large
Egg1.5 tsps
Vanilla ExtractDirections:
1
Position rack in center of oven and preheat to 350°F
2
Line 2 large rimmed baking sheets with parchment paper
3
Stir chopped chocolate in top of double boiler set over simmering water until melted and smooth; remove from over water
4
Cool melted chocolate 10 minutes
5
Meanwhile, sift flour, cocoa powder, baking powder, and salt into medium bowl
6
Using electric mixer, beat sugar and butter in another medium bowl until crumbly
7
Add eggs, 1 at a time, beating well after each addition
8
Continue to beat until mixture is light, pale, and creamy, about 5 minutes
9
Add lukewarm melted chocolate and vanilla and beat just until blended
10
Fold in dry ingredients, then chocolate chips
11
Drop chocolate cookie batter by 1/4 cupfuls onto prepared baking sheets, spacing 2 inches apart
12
Bake cookies, 1 baking sheet at a time, until tops are evenly cracked but cookies are not yet firm to touch, about 16 minutes
13
Cool cookies completely on baking sheets
14
Using metal spatula, carefully transfer 4 cookies to each of 4 large resealable plastic bags, arranging in single layer
15
Freeze cookies overnight
16
(Can be made 3 days ahead
17
Keep frozen
18
) Position rack in center of oven and preheat to 350°F
19
Line 2 large rimmed baking sheets with parchment paper
20
Stir chopped chocolate in top of double boiler set over simmering water until melted and smooth; remove from over water
21
Cool melted chocolate 10 minutes
22
Meanwhile, sift flour, cocoa powder, baking powder, and salt into medium bowl
23
Using electric mixer, beat sugar and butter in another medium bowl until crumbly
24
Add eggs, 1 at a time, beating well after each addition
25
Continue to beat until mixture is light, pale, and creamy, about 5 minutes
26
Add lukewarm melted chocolate and vanilla and beat just until blended
27
Fold in dry ingredients, then chocolate chips
28
Drop chocolate cookie batter by 1/4 cupfuls onto prepared baking sheets, spacing 2 inches apart
29
Bake cookies, 1 baking sheet at a time, until tops are evenly cracked but cookies are not yet firm to touch, about 16 minutes
30
Cool cookies completely on baking sheets
31
Using metal spatula, carefully transfer 4 cookies to each of 4 large resealable plastic bags, arranging in single layer
32
Freeze cookies overnight
33
(Can be made 3 days ahead
34
Keep frozen)