Ingredients: |
Ingredients: 2 c. (10 oz.) unbleached all-purpose flour
½ c. (1½ oz.) Dutch-processed cocoa
2 tsp. baking powder
½ tsp. salt
16 oz. semisweet chocolate, chopped
4 large eggs
2 tsp. vanilla extract
10 tbsp. (1¼ sticks) unsalted butter, softened but still cool
1½ c. packed (10½ oz.) light brown sugar
½ c. (3½ oz.) granulated sugar
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Directions: |
Directions:Note from the cookbook: it is worth buying parchment paper for this recipe because the undersides of the cookies are soft and the parchment makes for easy transfer, removal, and cleanup. We also recommend using a spring-loaded ice cream scoop to scoop the soft dough. Resist the urge to bake the cookies longer than indicated; they may appear underbaked at first but will firm up as they cool.
1. Sift together the flour, cocoa, baking powder, and salt in a medium bowl; set aside
2. Melt the chocolate in a medium heatproof bowl set over a pan of almost-simmering water, stirring once or twice, until smooth; remove from the heat. In a small bowl, beat the eggs and vanilla lightly with a fork, and set aside.
3. Either by hand or with an electric mixer, beat the butter at medium speed until smooth and ready, about 5 seconds. Beat in the 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 th mixer at low speed, add the dry ingredients and mix until just combined. Do not overbeat. Cover with plastic wrap and let stand and room temperature until the consistency is scoopable and fudge-like, about 30 minutes.
4. Meanwhile, adjust the over 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 1¾ ice cream scoop, spacing the mounds of dough about 1½ inches apart.
5. Bake until the edges of the cookies have just begun to set but the centers are still very soft, out 10 minutes, rotating the baking sheets 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 for the remaining dough.
Variation: Thick and Chewy Triple-Chocolate Cookies
Just add 12oz. chocolate chips to the batter after the dry ingredients are incorporated in step 3. |
Personal
Notes: |
Personal
Notes: This comes from 'The New Best Recipe' cookbook from Cook's Illustrated. I don't think I've ever made anything but the triple chocolate variation, because if you're already using a pound of chocolate, why not just go ahead and add an entire bag of chocolate chips?
This recipe does make a huge batch of cookies.
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This recipe for Thick and Chewy Double-Chocolate Cookies is from