Directions: |
Directions:1. Sift together flour, cocoa, baking powder, and salt in medium bowl; set aside.
2. Melt chocolate in medium heatproof bowl set over pan of almost simmering water, stirring once or twice, until smooth; remove from heat. Beat eggs and vanilla lightly with fork, sprinkle coffee powder over to dissolve, and set aside.
3. In bowl of with a mixer, beat butter at medium speed until smooth and creamy, about 5 seconds. Beat in sugars a until combined, about 45 seconds; mixture will look granular. Reduce speed to low and gradually beat in egg mixture until incorporated, about 45 seconds. Add chocolate in steady stream and beat until combined, about 40 seconds. Scrape bottom and sides of bowl with rubber spatula. With mixer at low speed, add dry ingredients and mix until just combined do not over beat. Cover with plastic wrap and let stand at room temp until consistency is scoopable and fudge like, about 30 minutes.
4. Meanwhile adjust oven racks to upper-middle and lower-middle position and heat oven to 350 F. Line two baking sheets with parchment paper. Leaving about 11/2 inches between each ball, scoop dough onto parchment- lined cookie sheets with 13/4- inch ice cream scoop.
5. Bake, reversing position of baking sheet halfway through baking(from top to bottom and front to back),
until edges of cookies have just begun to set but centers are still very soft, about 10 minutes. Cool cookies on sheets about 10 minutes, slide parchment onto wire racks , and cool to room temp. Cover one baking sheet with new piece of parchment paper. Scoop remaining dough onto parchment-lined sheet, bake and cool as directed. Remove cooled cookies from parchment with wide metal spatula and serve. |
This recipe for Thick and Chewy Double-Chocolate Chip Cookies is from