Triple Chocolate Cookies
Made with bittersweet and unsweetened baking chocolate, and semisweet
chocolate chips for the chocolate trifecta.
Makes about 4-5 dozen small cookies. They're best fresh, so bake off what you'd like and reserve the dough in the fridge or freezer to bake fresh in the future.
10 ounces sugar (1 1/2 cups)
2 t vanilla
2 T espresso or coffee extract
8 ounces bittersweet chocolate
4 ounces unsweetened chocolate
4 ounces (one stick) unsalted butter
3 ounces flour (about 1/2 cup)
1/2 t salt
1/2 t baking powder
10 ounces chocolate chips (1 1/2 cups)
Melt the chocolates and butter in a double boiler (over barely simmering water):
Whisk together the eggs, sugar, vanilla and espresso.
Add the chocolate slowly to the eggs, whisking in well.
Sift the dry indredients. Whisk into the chocolate mixture.
Add the chocoalte chips, stirring well to combine.
Allow the dough to sit at room temperature for 20 minutes or so (or while you preheat the oven) to allow it to cool and stiffen a bit.
Bake on parchment-lined baking sheets for 12 minutes at 300 convection (or 350 in a standard oven, which may add a couple of minutes of baking time), rotating the baking sheet halfway thru cooking. Cookies are done when the surface is uniform (not too glossy) and just set.