Chocolate Lovers’ Triple-Chocolate Brownie Cookies
These chewy fudgy chocolate cookies from Cook's Country will satisfy any chocolate lover who craves a brownie in cookie form. I use Callebaut chocolate, but Ghirardelli is also a fine choice. Three types of chocolate combine to deliver a deep dark rich chocolate cookie. The key to the fudgy texture of these cookies is letting them cool directly on the baking sheets.
3 ounces unsweetened chocolate, chopped
1 ½ cups bittersweet chocolate chips (don’t use bar chocolate, use chips only)
7 tablespoons unsalted butter, cut into pieces
2 teaspoons instant coffee or espresso powder
2 teaspoons vanilla extract
3 large eggs, at room temperature
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon table salt
1 1/2 cups semisweet chocolate chips
1. Place a heatproof bowl over a saucepan of simmering water and add unsweetened chocolate, bittersweet chips, and butter. Stir mixture frequently, until completely smooth and glossy. Remove bowl from pan and let cool slightly. Whisk flour, baking powder, and salt together in medium bowl and set aside.
2. Mix together coffee powder and vanilla extract in small bowl until dissolved. Beat eggs and sugar in large bowl with electric mixer at medium-high speed until very thick and pale, 3- 4 minutes. Add coffee mixture and beat until just incorporated. Reduce speed to low, add chocolate mixture, and mix until combined, about 20-30 seconds.
3. Using a large rubber spatula, fold in flour mixture and semisweet chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 20 to 30 minutes until the batter firms up (it will more closely resemble thick brownie batter than cookie dough).
4. Meanwhile, adjust two oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line two large baking sheets with parchment paper. Using 1 heaping tablespoon batter per cookie, place cookies 2 inches apart on prepared baking sheets. Bake until cookies are shiny and cracked on top, 11 to 14 minutes, rotating baking sheets top to bottom and front to back halfway through baking time. Transfer baking sheets to racks and cool cookies completely, on baking sheets, before serving.