RCI-BR.005.0624.001
Thick & Chewy Double-Chocolate Cookies
Makes about 42 cookies This recipe and the others from my week o' cookies (Gingered Sugar Cookies, Chewy Oatmeal-Raisin Cookies, and Peanut Butter Cookies) are all from Baking Illustrated.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 2 cups
- 1/2 cup
- 2 tsp
- 1/2 tsp
- 16 oz
- 4 large
- 2 tsp
- instant coffee or espresso powder2 tsp
- 10 tbsp
- .5 cups light brown sugar1 unit
- 1/2 cup
- 1 small
- 1 medium
- 1 large
- double boiler1 unitor a heat-safe bowl you can use as one
- Various measuring devices1 unit
- Mixer (or brute strength)1 unit
- Spatula1 unit
- some sort of spoon or scoop for plopping the cookies1 unit
- a fork or whisk to stir the eggs1 unit
- Parchment paper1 unit
- two or three cookie sheets.1 unit
Method
1
Whisk together flour, cocoa powder, baking powder, and salt in a small bowl, then set aside.
2
Chop the semisweet chocolate into small pieces (roughly 1/2 inch) and set aside.
3
In a double boiler or heat-safe bowl set over simmering water, melt the butter and chopped chocolate together, stirring occasionally until smooth and fully combined.
5 minutes
4
Remove the melted mixture from heat and stir in the instant coffee or espresso powder until dissolved and evenly distributed.
5
In a medium bowl, whisk together the eggs and vanilla extract until well combined.
6
In a large bowl, combine the light brown sugar and sugar, then pour in the egg mixture and beat with a mixer until light and fluffy, approximately 2-3 minutes.
7
Pour the cooled chocolate-butter mixture into the sugar-egg mixture and fold together using a spatula until just combined.
8
Gently fold the flour mixture into the chocolate mixture until no dry streaks remain; do not overmix.
9
Preheat the oven to 325°F and line cookie sheets with parchment paper.
10
Using a spoon or cookie scoop, drop rounded tablespoon-sized portions of dough onto the prepared cookie sheets, spacing them about 2 inches apart.
2 minutes
11
Bake for 12 minutes, until the edges are set but the centers still appear slightly underbaked and glossy.
12 minutes
12
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.