2 cups all purpose flour
1/2 cup Dutch-processed cocoa powder (I can’t seem to find Dutch-processed cocoa at my stores, so I used Hershey’s Special Dark instead.)
2 teaspoons baking powder
1/2 teaspoon salt
16 ounces semisweet chocolate chips
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee or espresso powder
10 tablespoons unsalted butter, softened
1 1/2 cups brown sugar, packed
1/2 cup granulated sugar
1. Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl; set aside.
2. Place the chocolate in a small microwave-safe bowl and microwave, stirring every 30 seconds, until melted; set aside to cool slightly. Whisk the eggs and vanilla together in a medium bowl, sprinkle the coffee or espresso powder over the top to dissolve, and set aside.
3. In a mixer fitted with the paddle attachment, beat the butter and sugars at medium speed until combined; the mixture will look granular. Decrease the speed to low; gradually add the egg mixture, and mix until incorporated. Add the melted chocolate in a steady stream and mix until combined, scraping down the bowl and beater as needed with a rubber spatula. With the mixer still running on low, add the dry ingredients and mix until just combined. Do not overbeat. Cover the bowl of dough with plastic wrap and let stand at room temperature until the consistency is scoopable and fudge-like, about 30 minutes.
4. Meanwhile, adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350*F. Line two baking sheets with parchment paper. Divide the dough into portions, each about 2 tablespoons, and roll them between your hands into balls about 1 3/4 inches in diameter. Set the dough balls on the prepared baking sheets, spacing them about 1 1/2 inches apart.
5. Bake two sheets at a time, switching and rotating the baking sheets halfway through the baking time, until the edges have just begun to set but the centers are still very soft, about 10 minutes. Cool the cookies on the baking sheets for about 10 minutes; using a wide spatula, transfer the cookies to a wire rack and cool to room temperature.
This recipe makes around 3 dozen and is from The Complete America's Test Kitchen TV Show Cookbook. I chose it for my holiday baking project because I wanted to have a rich, chocolaty cookie. This certainly fits the bill. These cookies are a bit crisp around the edges, but ooey, gooey and fudgy in the middle. Very delicious! These would make perfect ice cream sandwiches.
I also learned, the hard way, that while a triple batch of some cookies will fit in my mixer all at once, a triple batch of these cookies will not. Oops.