Chewy Triple Chocolate Cookies

I love chocolate cookies and am inclined to try nearly every recipe for them that I happen upon.  So of course, when I was flipping through Baking Illustrated and saw the title “Chewy Triple Chocolate Cookies” I knew it was only a matter of time until I tried them.  Recently I started my residency, and so far I am really enjoying it.  One of my best friends also started her residency, but she has the misfortune of having to do a surgical internship first.  And not only that, but she has started out on the worst of the worst rotations.  I know that she barely has time to sleep, let alone eat or cook, so I decided to bring some meals over to her and her husband throughout the month to make sure she’s getting some food and to let her know I’m thinking of her.  Last week I brought her some pasta e fagioli, Italian bread and salad.  But of course, I think dessert is the best meal of the day so I needed to bring something sweet and I thought these cookies would be perfect.  And they really were!  

These most definitely have the best texture of any chocolate cookie I have ever made, and they really are deliciously soft and chewy.  The only thing I would consider changing about them would be to make them larger.  I guess I just prefer super-sized cookies – although they are so irresistible, I ended up eating about five of the small ones…maybe I better keep them this way 🙂  My friend was of course grateful and loved the cookies as well.  I love to brighten people’s days with sweets!

Chewy Triple Chocolate Cookies
Printer-Friendly Version

Yield: 42 cookies
2 cups (10 oz.) all-purpose flour
1/2 cup (1 1/2 oz.) Dutch-processed cocoa powder
2 tsp. baking powder
1/2 tsp. salt
16 oz. semisweet chocolate, chopped (I used a mixture of semisweet and dark because it’s what I had on hand)
4 large eggs
2 tsp. vanilla extract
2 tsp. instant coffee or espresso powder
10 tbsp. unsalted butter, softened but still cool
1 1/2 cups packed (10 1/2 oz.) light brown sugar
1/2 cup (3 1/2 oz.) granulated sugar
2 cups semisweet chocolate chips

Combine the flour, cocoa powder, baking powder and salt in a medium bowl.  Whisk together; set aside.  

Melt the chocolate in a heatproof bowl set over simmering water until completely melted and smooth; remove from the heat.  (Alternatively, microwave the chocolate in 30 second intervals, mixing thoroughly in between, until melted and smooth.)  In a small mixing bowl, combine the eggs, vanilla and instant coffee granules; stir well with a fork to dissolve; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter at medium speed until smooth and creamy, about 5 seconds.  Mix in the sugars until well combined, about 45 seconds – 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, about 40 seconds.  Scrape 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.  Cover the bowl with plastic wrap and let stand at room temperature until the consistency is scoopable and fudge-like, about 30 minutes. 

Meanwhile, preheat the oven to 350° F.  Line 2 baking sheets with parchment paper.  Scoop the dough onto the prepared baking sheets with a 1 ¾-inch cookie dough scoop, spacing the dough balls about 1 ½ inches apart.

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 about 10 minutes, transfer to cooling racks and allow to cool completely.  Cool the baking sheets before baking more batches with the remaining dough. 

Source: adapted from Baking Illustrated

25 Responses

  1. Chocolate cookies are my favorite! Glad to hear these were nice and chewy. I’m sure your friend was so thankful to get them!

  2. Those look and sound truly wonderful and what a lovely friend you are. I am going to give this recipe a go, I just can’t resist!

  3. hi annie-
    super thoughtful of you considering you’re probably equally as busy as she is!
    how many cookies did this yield?
    btw, i decided to do a different sugar cookie recipe (minor differences between your recipe & theirs – theirs had granulated sugar, an extra 1/2c unsifted flour, and i played with almond/vanilla extract amounts). but i can give you huge thanks bc i went with your icing recipe. the icing was easy to pipe and dried very nicely. definitely makes a pretty & sturdy cookie for mailing.

    • Hi!
      Sorry, I should have indicated and will edit the post. A full batch yields about 42 cookies (I made a half batch).

      Glad the royal icing went well for you!
      🙂 Annie

  4. I love you cookies and the fabric you used for the photo !

  5. Still loving your blog, Annie! Hey, can you tell us where you find Dutch-processed cocoa powder? I’ve looked a few places but can’t find it and I’m under the understanding that if a recipe calls for it, you really can’t substitute…not sure if that’s true or not? Thanks!

    • Hi Holly!
      I am unable to find Dutch-processed cocoa in any stores in Indianapolis. There are, however, cocoa powders that are a mix of regular and Dutch-processed (Hershey’s Special Dark is one such type) that are sold in any grocery store. That is what I use for most occasions, but for recipes where it truly matters to use Dutch-processed cocoa, I would order it online. (Usually, it is indicated in the recipe if you shouldn’t sub – I’ve had pretty good luck using the mixture though.)
      🙂 Annie

  6. Um yes please! I could eat several of these for breakfast today. Yum!

  7. Cookies can always put a smile on someone’s face! These look incredible, and I love all the layers of chocolate flavor in these. Definitely irresistable!

  8. I love chocolate cookies but chocolate chewy cookies are even better! I need a good chocolate cookie recipe and this looks like just the one to try:)

  9. I’ve been wanting to try this recipe since I watched them make it on one of their America’s test kitchen episodes. Glad to know that you tried it and liked it! I’ll be giving it a try, but without the espresso powder cause I can always taste it and never like it.
    I love your blog!

  10. I’ve heard of double chocolate chip – but triple? Girl, where will you stop? lol.

  11. I have made these as well and loved them! I am usually not a chocolate cookie fan but these were a little addicting!

  12. Is it 1/2 Cup cocoa powder? I’m assuming so but wanted to make sure since the amount is not there.


  13. Okay, did you say triple chocolate? Oh hi, cravings.

  14. i made these last night. probably the best things i’ve ever tasted!!!!

  15. Oooh, those look so good! I’m always in search of the perfect chocolate cookie.

    Good luck with your residency. Sounds hard!

  16. Hello Annie, I made these today for hubby who is coming home from a trip. They’re just out of the oven, I tried one for quality control purposes, you know, and they are spectacular! All soft and chewy on the inside and a thin, almost crunchy sort of crust on the outside, and the flavor is simply out of this world. Thanks for sharing your recipe, it will go in my blue book for future enjoyment.

  17. Cookies in the oven taste much better than the hard chocolate chip cookies I get in the store all the time. ha

  18. i like cookies, but i prefer them crunchy. is thr anyway i can tweak this to make it crunchy instead?

    • Hi Elaine,
      I’m not sure. You might be better off just looking for another cookie recipe that is meant to be crunchy, but I suppose you could try overbaking them and see what happens.
      🙂 Annie

  19. These look wonderful! I am going to have to try them…..enjoying reading your blog. Lot’s of great recipes.

  20. I discovered your blog a few weeks ago and simply love it. You are SO talented! Your photographs are also superb.
    I am planning to make these yummy looking cookies. Could you tell me if they will keep well at room temperature for 5-6 days? The climate where we live is hot and humid.

    • Anshu,
      I’m not sure, I’ve never had them around long enough to know how they last (I tend to give sweets away). Sorry!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: