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Recipes

Triple-Chocolate Cookies

By Tom Douglas

5.0

(1)

Recipe information

  • Yield

    Makes about 16 Servings

Ingredients

10

ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

1

/2 cup plus 2 teaspoons all purpose flour

3

tablespoons unsweetened cocoa powder

1

/4 teaspoon baking powder

1

/4 teaspoon salt

1

cup plus 1 tablespoon sugar

5

tablespoons unsalted butter, room temperature

3

large eggs

1

1/2 teaspoons vanilla extract

6

ounces (1 cup) semisweet chocolate chips

Need to make a substitution?

Preparation

  1. Step 1

    Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Stir chopped chocolate in top of double boiler set over simmering water until melted and smooth; remove from over water. Cool melted chocolate 10 minutes.

    Step 2

    Meanwhile, sift flour, cocoa powder, baking powder, and salt into medium bowl. Using electric mixer, beat sugar and butter in another medium bowl until crumbly. Add eggs, 1 at a time, beating well after each addition. Continue to beat until mixture is light, pale, and creamy, about 5 minutes. Add lukewarm melted chocolate and vanilla and beat just until blended. Fold in dry ingredients, then chocolate chips.

    Step 3

    Drop chocolate cookie batter by 1/4 cupfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 baking sheet at a time, until tops are evenly cracked but cookies are not yet firm to touch, about 16 minutes. Cool cookies completely on baking sheets. Using metal spatula, carefully transfer 4 cookies to each of 4 large resealable plastic bags, arranging in single layer. Freeze cookies overnight. DO AHEAD Can be made 3 days ahead. Keep frozen.

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