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 Chip 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] 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.