Saturday, May 2, 2009

Triple Chocolate Cookies

Here's two of the chocolates, just waiting to become Triple Chocolate Cookies.

Don't they just sound deliciously sinful? Well, they are. If you haven't already, you need to check out America's Test Kitchen. It's an awesome cooking show that airs on PBS, that is also affiliated with Cook's Illustrated, the magazine (a super awesome magazine that I love!), as well as Cook's Country, another cooking magazine. I came upon ATK by accident last year, and have been addicted ever since. They recently did an episode on cookie jar favorites, and that's where this recipe comes from.

America's Test Kitchen's Triple Chocolate Cookies
adapted from America's Test Kitchen
Printer-friendly recipe

NOTE: The key to the fudgy texture of these cookies is letting them cool directly on the baking sheets. Avoid using bittersweet bar chocolate--the cookies will be too rich and won't hold their shape.

Makes 24-28 cookies

3 ounces unsweetened chocolate, chopped
1 and 1/2 cups bittersweet chocolate chips (I use Ghiradelli)
7 tablespoons unsalted butter, cut into pieces
2 teaspoons instant coffee
2 teaspoons vanilla extract
3 large eggs, at room temperature
1 cup sugar
1/2 cup all-purpose flour (yes, only a half cup)
1/2 teaspoon baking powder
1/2 teaspoon salt
1 and 1/2 cups semisweet chocolate chips

1. Melt unsweetened chocolate, bittersweet chips, and butter in heatproof bowl set over saucepan of simmering water, stirring frequently, until completely smooth and glossy. Remove bowl from pan and set aside to cool slightly.

2. Stir coffee powder and vanilla extract together in small bowl until dissolved. Beat eggs and sugar in large bowl with electric mixer at medium-high speed until very thick and pale, about 4 minutes. Add vanilla-coffee mixture and beat until incorporated, 20 seconds. Reduce speed to low, add chocolate mixture, and mix until thoroughly combined, about 30 seconds.

3. Whisk flour, baking powder, and salt together in medium bowl. Using large rubber spatula, fold flour mixture and semisweet chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 20 to 30 minutes until 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.

Oh my gosh, these cookies are good. Not too rich, they're just right. I need another one...

P.S. - Thanks to everyone who voted as to what I should bake this weekend. Not to worry, the rest of the recipes I mentioned will be coming soon!


Kristin said...

Yummmmmmm! Those sound amazing! Where do you live in Tampa? And I highly encourage you to rock the flip flops! Once you go flop you never go back. Ah ha!

Kristin said...

I'm in Carrollwood!

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