Ingredients: |
Ingredients: 1 c. - all-purpose flour (pack it down when you measure it)
1/4 c - dutch-process cocoa powder (if you can't find it, replace and use Hershey's Special Dark)
1/4 c. - dark cocoa powder (such as Hershey's Special Dark)
1/2 teas.- baking soda
1/4 tsp - salt
1/2 c. - salted butter (1 stick)
4 oz. - bittersweet chocolate (I use Baker's Bittersweet - 4 squares)
1 tsp.- vanilla extract
2 large - eggs, beaten
1 1/4 c. - white (granulated) sugar
1 1/2 c. - bittersweet chocolate chips (I used Ghirardelli 60% cocoa chips)
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Directions: |
Directions:Preheat oven to 325° F.
Line your cookie sheets with parchment paper or baking paper.
Mix the flour, cocoa powders, baking soda, and salt together in a small bowl with a whisk until evenly combined.
Place the stick of salted butter in a microwave safe bowl. Roughly chop the bittersweet chocolate and add it to the bowl with the butter. Melt in the microwave for 1 minute at full power.
Let the butter and chocolate mixture sit in the microwave for another minute and them attempt to stir it smooth. If it’s not yet melted enough to do this, heat it in the microwave in additional 20 second intervals until you can stir it smooth.
Stir the vanilla into the melted butter and chocolate mixture. Let it cool on the counter. Use an electric mixer to beat the eggs and sugar together at MEDIUM speed until the mixture is light yellow in color and fluffy.
Turn the mixer down to LOW speed and slowly pour the chocolate and butter mixture into the mixer bowl. Mix this until its well combined.
Leave the mixer on LOW speed, and sprinkle in the flour mixture. Mix until it is combined, but DO NOT over-mix. (This is like brownie batter. Mix it too much and it will lose its fluffiness.)
Take the bowl out of the mixer and fold in the chocolate chips by hand.
Scoop out rounded tablespoons of dough and drop them on the cookie sheets. The cookie should be at least 2 inches apart, no more than 12 cookies to a regular size cookie sheet.
Bake the cookies at 325° F for 12 - 13 minute, or until the outside of the cookies are "set", but the insides are still soft and slightly under-baked. (Just like brownies.)
Remove the cookies from the oven and transfer the cookie sheets to a wire rack. Cool the cookies on the cookie sheets for 4 minutes. Then pull out the cookie sheet, leaving the cookies and parchment paper on the wire rack to completely cool. Store cookies in an airtight container at room temperature. |
This recipe for Triple Chocolate Cookies is from