Happy Valentine’s Day everyone! Here’s another great chocolate dessert recipe for you to enjoy I originally made these cookies to send with Daren on his yearly camping trip with a group of his friends. They ended up being pretty popular with the guys, and have since become a staple for their trips. These cookies are pretty much chocolate overload – they contain cocoa powder, melted chocolate, AND chocolate chips! The texture is great, really thick and fudgy. I like the small size of these cookies since they are so dense, but you could easily make them larger if you like (just increase the baking time slightly).
- 2 cups all-purpose flour
- 1/2 cup Dutch-processed cocoa powder
- 2 tsp. baking powder
- 1/2 tsp. salt
- 16 oz. bittersweet or semisweet chocolate, chopped
- 4 large eggs
- 2 tsp. vanilla extract
- 2 tsp. instant coffee or espresso powder
- 10 tbsp. unsalted butter, softened
- 1 1/2 cups packed light brown sugar
- 1/2 cup granulated sugar
- 1 1/2 cups semisweet chocolate chips
Preheat the oven to 350° F. Line 2 baking sheets with parchment paper or silicone baking mats.
In a medium bowl, combine the flour, cocoa powder, baking powder and salt. Whisk to blend and set aside. In a heatproof bowl set over gently simmering water, melt the chocolate, stirring occasionally. Once completely melted and smooth, remove from heat. In a small mixing bowl, combine the eggs, vanilla and instant coffee granules; stir well with a fork to dissolve.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until well combined, about 1-2 minutes; the mixture will look granular. Reduce the mixer speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the chocolate to the bowl in a steady stream and continue beating until combined. Scrape down the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix just until incorporated, being careful not to overbeat. Fold in the chocolate chips with a rubber spatula.
Scoop the dough onto the prepared baking sheets with a medium cookie dough scoop, spacing the dough balls about 1 ½ inches apart. If you don’t have a dough scoop, just take about 1 1/2 tbsp. of dough and roll into balls. A scoop will make this easier though since the dough is a bit messy!
Bake until the edges of the cookies have just began to set but the centers are still very soft, about 10 minutes, rotating the sheets halfway through baking. Cool the cookies on the sheets for 10 minutes before transferring to cooling racks to allow to cool completely. Cool the baking sheets before baking more batches with the remaining dough.
Yield: about 5 dozen cookies