Thick and Chewy Triple Chocolate Cookies
from America's Test Kitchen Cookbook
*Just a note of warning, check your cupboard before you start these. You'll need at least 4 cups of chocolate chips.
2 C flour
1/2 C cocoa powder
2 t baking powder
3/4 t salt
4 large eggs
2 t vanilla extracct
2 t instant coffee (I didn't have any and they tasted great w/o)
10 T butter, softened
1 1/2 C packed light brown sugar
1/2 C sugar
16 oz. semisweet chocolate, melted and cooled
2 C semisweet chocolate
Ice cream of choice
Whisk together all dry ingredients. In another bowl, whisk together effs, vanilla and coffee until coffee is dissolved. In mixer, beat together butter and sugars until light and fluffy (about 3 min.). Beat in egg mixture until combined. Beat in cooled melted chocolate, until combined. Add flour mixture until combined. Stir in chips. Cover bowl and let rest for 30 minutes, until dough is a scoopable fudge consistency. Resist the urge to stick all five fingers in there to lick.
Once dough is rested, I scoop out in 1 T size balls onto and ungreased pan. You can use parchment paper if you're feeling sassy. Bake at 350 for 10 to 12 minutes, or until the tops are a little cracked and the middle is soft set. Let cookies cool on pan for 5-10 min. then cool on a rack completely.
Get out your favorite ice cream (we used vanilla, so as not to be too rich). Place a small scoop on one cookie. Top with another. Do a little happy dance. Eat. Sigh. Eat some more. Sigh some more. Praise whoever invented the ice cream sandwich.
You could pre make a bunch and freeze them. Or just keep your cookies on hand in the freezer, bring them to room temperature and put the ice cream on then (that's what I prefer ... no crunchy frozen chips for me).
Enjoy!!
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