Triple Chocolate Cookies

TOTAL TIME: 1 hr 15 min
Prep: 15 min
Inactive Prep: 30 min
Cook: 30 min
 
YIELD: about 3 dozen cookies
LEVEL: Easy

ingredients

  • 6 ounces bittersweet chocolate, coarsely chopped
  • 2 ounces unsweetened chocolate, coarsely chopped
  • 2 teaspoons instant espresso powder, such as Medaglia D'Oro
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 3/4 stick (6 tablespoons) unsalted butter, slightly softened
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Directions

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.

Place the bittersweet and unsweetened chocolate and espresso powder in a medium bowl and place over a pot of simmering water and melt, whisking occasionally, until smooth. Sift together the flour, baking powder and salt onto a piece of parchment or wax paper, or into a small bowl, and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and light brown sugar until lightly and fluffy, about 2 minutes. Add the eggs, one at a time, then the vanilla extract, and beat on high speed for 1 minute. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the pecans and chips. The batter will be loose. Cover and refrigerate until just firm, about 30 minutes.

Using a small ice cream scoop (about 1 tablespoon size), scoop heaping tablespoons of the batter onto the prepared baking sheets, putting 8 cookies on each sheet. Bake for 10 to 11 minutes. The surface will be dry and shiny but the tops and insides will still be soft. It will take no longer than 10 to 11 minutes so set the time. Cool on the baking sheets for 2 minutes, then remove to a rack to cool 5 minutes longer. Repeat with the remaining batter. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.

Notes

From Food Network Kitchens: After further testing and to ensure the best results, this recipe has been altered from what was in the actual episode.

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  • on March 08, 2012

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    Super cookie. I substituted cinnamon for the coffee and they did spread out so onl 8 to a bake sheet. They were easier to remove from the baking sheet when I cooled 3 minutes.. I also had some mini semi sweet chocolate chips left over from another recipe and were they decadent! I had to hand out this recipe to everyone at the office! This is a keeper.

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