I made these cookies quite a while ago, but I’ve been putting off posting the entry. Because I think they look like poop in the pictures. Poop!
Now that your appetite is whetted, let me assure you that they’re good. Really good, I swear! My absolute favorite cookie when I’m in the mood for something super chocolately.
They’re about as chocolately as you can get in a cookie. The addition of both cocoa and a whole pound of semisweet chocolate gives them a depth of flavor that using only one type of chocolate can’t provide. I’ve never added the optional chocolate chips, but I think next time I will, just to give them a little textural contrast.
They’re soft and fudgy throughout, and really not appropriate unless you love chocolate. And if you do love chocolate, they’re absolutely perfect.
Thick and Chewy Double Chocolate Cookies (from Cooks Illustrated September 1999)
Makes about 3½ dozen cookies
To melt the chocolate in a microwave, heat at 50 percent power for 2 minutes, stir, then continue heating at 50 percent power for 1 more minute. If not completely melted, heat an additional 30 to 45 seconds at 50 percent power. Semisweet chocolate chips (12 ounces) may be added for a bigger chocolate punch; if used, they will slightly increase the yield on the cookies. We recommend using a spring-loaded ice cream scoop to scoop the dough. Resist the urge to bake the cookies longer than indicated; they may appear underbaked at first but will firm up as they cool.
2 cups unbleached all-purpose flour
½ cup Dutch-processed cocoa powder
2 teaspoons baking powder
1 teaspoon table salt
16 ounces semisweet chocolate, chopped
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee or espresso powder
10 tablespoons unsalted butter (1¼ sticks), softened but still firm
1½ cups light brown sugar
½ 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.
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 (1½ minutes with hand mixer); mixture will look granular. Reduce speed to low and gradually beat in egg mixture until incorporated, about 45 seconds (1½ 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. Leaving about 1½-inches between each ball, scoop dough onto parchment-lined cookie sheets with 1 ¾-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.