I was heading to Moab, Utah, to hang out with some dear friends. Many I met in elementary school and a few in junior high and high school. It was expected that I bring some cookies to this reunion, so I dug deep in my archive and found these Triple Chocolate Cookies. Who doesn’t love chocolate?
Triple Chocolate Cookies
From the second I read the name of these cookies, I knew the chocoholics in this house would be thrilled with these treats. I was not disappointed with their reaction! I formed golf ball sized dough balls and baked up these generous sized chewy gooey chocolate cookies The gang loved them! You could certainly adjust the size and baking time if you’d prefer a more petite snack. My crew would just eat 3 or 4 instead of one! With Dutch processed cocoa and one pound of semisweet chocolate in the batter plus 3/4 pound of chocolate chips mixed in, these triple chocolate cookies live up to their name. A bit of instant coffee or espresso only highlights the chocolate intensity. The hubby doesn’t like to taste the coffee, so I use just enough to help magnify the flavor without compromising these chocolate lover’s cookies.
Remake from 2010
If you see the date on this post, it originally went live only a few months after I started writing this blog. Great recipe. Lousy photos. I used a point and shoot camera. Most likely the flash was on. Actually these photos weren’t the worst of the worst. Still pretty bad. A good reason to remake these triple chocolate gems. I can see adding red and green M & M’s for the holidays or white chocolate chips, or chunks. If you’re a chocoholic, I’d suggest following the recipe to a T the first time, then go ahead and add toffee, nuts or whatever. I think you’ll be pleased with the outcome.
- 2 cups flour
- ½ cup Dutch-processed cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- 16 ounces semisweet chocolate, chopped
- 4 large eggs
- 2 teaspoons vanilla extract
- 1-2 teaspoons instant coffee or espresso powder
- 10 tablespoons butter, softened but still firm
- 1½ cups brown sugar
- ½ cup granulated sugar
- 12 ounces semisweet chocolate chips
- Whisk together flour, cocoa, baking powder, and salt in medium bowl; set aside. Melt chocolate in a bowl in the microwave using 30 second increments, stirring once or twice, until smooth. Set bowl aside.
- Beat eggs and vanilla lightly with fork, sprinkle coffee powder over to dissolve, and set aside. I do this in a one cup Pyrex measuring cup. In bowl of standing mixer fitted with paddle attachment, beat butter at medium speed just until smooth and creamy. Beat in sugars until combined; mixture will look grainy. Reduce speed to low and gradually beat in egg mixture until incorporated. Add chocolate in steady stream and beat until just combined. Scrape bottom and sides of bowl with spatula. With mixer at low speed, add flour mixture and mix until combined. Do not overbeat. Mix in chocolate chips.
- Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudgy, about 30 minutes.
- Preheat oven to 350º. Line cookie sheets with parchment paper. Leaving about 1½-inches between each ball, scoop dough onto cookie sheets with 1¾-inch diameter ice cream scoop or use measuring spoon and form heaping tablespoon balls of dough.
- Bake cookies until edges have just begun to set but centers are still very soft, about 10 minutes. Cool cookies on sheets about 10 minutes, slide parchment with cookies onto wire rack and cool to room temperature.