Thursday, May 13, 2010

Triple Threat: Triple Chocolate Cookies

If you like chocolate, and I mean -really like chocolate- these cookies are for you.  So good- they are intensely rich with a creamy center and only slightly crispy on the edges. Just one will satisfy any chocolate cravings you may have. The cookies take a little bit longer to make, because you have to let them rest before baking, but they are well worth the time and good chocolate. 
 
Triple-Chocolate Cookies from the Grand Central Baking Book by Piper Davis and Ellen Jackson

4 ounces unsweetened baking chocolate
10 ounces bittersweet chocolate- use fine quality chocolate
8 ounces unsalted butter at room temperature
4 large eggs at room temperature
2 cups plus 2 tablespoons (14.75 ounces) granulated sugar
2/3 cup (3.25 ounces) all purpose flour
½ teaspoon baking powder
pinch of salt
2/3 cup (4 ounces) milk chocolate chips-use fine quality milk chocolate and chop up
1 ½ teaspoons brewed espresso or strong coffee
1 ½ teaspoons vanilla extract

Melt the chocolate and butter. Put the unsweetened chocolate, bittersweet chocolate and butter in a double boiler or metal bowl suspended over a pot of barely simmering water or 5-7 minutes. Turn off the heat and allow the ingredients to continue to melt.  Stir until smooth and evenly combined.  Keep the mixture on the warm side of cool (80 to 85 degrees Fahrenheit).

Using a mixer with the paddle attachment, beat the eggs and sugar on high speed for 14 minutes until the mixture is extremely fluffy and white and the volume has increased substantially.  Add the espresso and vanilla, reduce the speed to medium-high and beat another 2 minutes.  Add the melted chocolate mixture and mix on  medium-low speed for about 1 minute until color is uniformly brown.  Fold in the milk chocolate chips by hand, and let the batter sit at room temperature for 30-45 minutes.

Preheat the oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Using a small 1 ½ ounce scoop or  mounded teaspoon, spoon the batter onto the cookie sheets. Bake for 10-12 minutes, rotating the pans halfway through the baking time.  The cookies should be slightly shiny with crinkly tops and soft centers.  Let cool on wire racks.  Makes about 3 dozen cookies.

These cookies would also be excellent with heath bar crunch or peanut butter chips added. ((post by susan))

1 comment: