This is another hit from my trusted The New Best Recipe cookbook from Cook's Illustrated. I especially love the intense chocolate taste of this cookie while remaining quite soft and chewy. I do have to go grocery shopping for 50% cocoa content dark chocolates since my baking chocolates in my pantry is always 70%. The coffee in my opinion can be omitted since it really made the flavour very intense. But other than that they were very nice cookies indeed.
Double Chocolate Cookies (Thick & Chewy)
260 g [2 cups] plain flour
35 g [1/2 cup] cocoa
2 tap baking powder
1/2 tsp fine salt
4 large eggs
450 g dark chocolate (50% cocoa content) - chopped
2 tsp vanilla extract
1 tsp instant coffee (optional)
185 g [3/4 cup] unsalted butter - softened
300 g [1 1/2 cups packed] light brown sugar
100 g [1/2 cup] granulated sugar
- Mix flour, baking powder, salt and cocoa in a bowl and set aside.
- Combine eggs and vanilla and beat lightly. If using, sprinkle the coffee over and beat until dissolved.
- Melt chocolate in a heat-proof bowl over a simmering saucepan of water. Cool slightly and set aside.
- Beat the butter with the sugars.
- Add the egg mixture while beating.
- Mix in the melted chocolate.
- Add in the combined dry ingredients while mixing at low speed or with a wooden spoon.
- Cover bowl and let stand at room temperature until scoopable (about 30 minutes).
- Pre-heat the oven to 180°C/fan 160°C/350°F.
- Scoop or shape the dough into balls about 1 1/2-inch in diameter or 60 g in weight and arrange in baking sheets 1 1/2-inches apart.
- Bake in the oven for about 10 minutes or until the edges have begun to set but the middle is still soft.
- Cool in the sheets for about 10 minutes and then transfer to racks and cool completely.