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Wednesday, April 22, 2009

Thick and Chewy Triple-Chocolate Cookies

When you have an uncontrollable urge for chocolate look no further. A moist chocolate base with slightly melted chocolate oozing into every bite, these are a chocolate lover's dream. They are like a molten chocolate cake in cookie form . Make sure and have a tall glass of milk handy.

Thick and Chewy Triple- Chocolate Chewy Cookies

adapted from The Best Recipe

2 cups unbleached all-purpose flour
½ cup Dutch-processed cocoa or unsweetened baking cocoa
½ tsp. salt
16 oz. semisweet chocolate, chopped
4 large eggs
2 tsp. vanilla extract
10 tablespoons (1 ¼ sticks) butter, softened but still cool
1 ½ cups packed light brown sugar
½ cup granulated sugar
12 oz. (about 2 cups) semi sweet chocolate chips (optional)

Sift together flour, cocoa, baking powder and salt in a medium bowl; set aside.

Melt the chocolate in a medium heatproof bowl set over a pan of almost-simmering water, stirring once or twice until smooth; remove from heat. In a small bowl beat the eggs and vanilla lightly with a fork.

Either by hand or with an electric mixer, beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in sugars until combined, about 45 seconds; the mixture will look granular. Reduce the speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the chocolate in a steady stream and beat until combined, about 40 seconds. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined. If desired, add chocolate chips. Do not overbeat. Cover with plastic wrap and let stand at room temperature until the consistency is scoopable and fudge-like, about 30 minutes.

Meanwhile, adjust the oven racks to the upper and lower middle positions and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Scoop the dough onto the prepared baking sheets with a 1 3/4 in ice cream scoop, spacing mounds of dough about 1 ½ inches apart.
Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10 minutes, rotating the baking sheets from front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets about 10 minutes, slide the parchment with the cookies onto wire racks and cool to room temperature. Repeat with remaining dough. Remove cooled cookies from the parchment with a wide metal spatula.

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Alisa@Foodista said...

Ooh,this looks great!I love a moist cookie center :)Hope you wont mind but I'd love to guide Foodista readers to your site, just add this little widget here to this post and it's all set to go, Thanks!

My Sister's Kitchen said...

That would be fabulous!

annebabe said...

these were delectable. :) can't wait to make them myself.

Alisa@Foodista said...

You should also call this disappearing cookies because I made this for almost an hour and the whole batch disappeared in just 5 minutes! Thank you for this recipe!

My Sister's Kitchen said...

Glad to hear you liked them! I always like to hear back what people think. Hope you got one after all that work!

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