Triple Chocolate Cookies
Three forms of chocolate — melted unsweetened, bittersweet chips and semisweet chips — in a barely floured batter that bakes crackled and fudgy.
Key to the fudgy texture of these cookies is letting them cool directly on the baking sheet. Avoid using bittersweet bar chocolate - the cookies will be too rich and won't hold their shape.
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Ingredients
- 3 ounces unsweetened chocolate, chopped
- 1 ½ cups bittersweet chocolate chips
- 7 tablespoons unsalted butter, cut into pieces
- 2 teaspoons instant coffee
- 2 teaspoons vanilla extract
- 3 large eggs, at room temperature
- 2 cups sugar
- ½ cup flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups semisweet chocolate chips
Directions
- Melt unsweetened chocolate, bittersweet chips, and butter in a heatproof bowl set over a saucepan of simmering water, stirring frequently, until smooth and glossy. Remove bowl from pan and set aside to cool slightly.
- Stir coffee powder and vanilla extract together in a small bowl until dissolved.
- Beat eggs and sugar until very thick and pale, about 4 minutes.
- Add the vanilla-coffee mixture and beat until incorporated, about 20 seconds.
- Whisk flour, baking powder, and salt together. Using a rubber spatula, fold the flour mixture and semisweet chips into the batter.
- Cover bowl with plastic wrap and let stand at room temperature for 20-30 minutes, until batter firms up.
- Heat oven to 350 degrees, line 2 baking sheets with parchment paper. Using 1 heaping tablespoon batter per cookie, place cookies 2 inches apart.
- Bake until cookies are shiny and cracked on top, 11-14 minutes.
- Transfer baking sheets to racks and cool cookies completely on baking sheets.
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