How often do you take a bite of a chocolate cookie only to discover that it has almost no flavor and is dry and lifeless? Do I sound like the introduction to an infomercial?
These cookies are intensely chocolate, soft and chewy and as rich as you could ever want a chocolate cookie to be. I know that is a lot to live up to, but it’s true! Could it be from the one pound of melted semisweet chocolate……..
Here’s the stuff!
To start, melt the chocolate chips. Start with a microwave safe bowl, and in 30 second intervals, start melting the chocolate.
Be careful when melting chocolate in the microwave, it can easily burn, don’t let it go for more than 30 seconds without stirring. When it is mostly melted with a few bits still left, stop microwaving, the heat from the chocolate and the bowl will finish the job, just keep stirring! Set aside to cool.
Take the coffee, eggs and vanilla and whisk them together
Get the flour, baking powder, salt, and cocoa together and whip’em up into a frenzy, or you can just stir if that’s more your speed, set aside.
Get that butter and both sugars and cream them well.
You will need to beat these for a good 5 minutes or more. at first it will look like mud, but keep going until it looks like this, light and fluffy, you’ll see that it lightens in color.
add the egg mixture and mix to combine
add the cooled melted chocolate and beat to combine.
Couldn’t you just bury your face in that bowl of melted chocolate? Don’t do it!
Gradually add the dry ingredients until just combined, don’t over beat. you will have a really thick mixture.
Now this is optional, but you know that I cannot leave well enough alone, I added some toasted pecans. Toasted them on a cookie sheet for 5 to 8 minutes until they smell, well, nutty!
cover the bowl with some plastic wrap and let sit at room temperature for 30 minutes.
Preheat the oven to 350 degrees.
On an ungreased cookie sheet, or even better, a parchment lined one, place walnut sized dough balls at least 1 1/2 inches apart.
bake for 10-12 minutes until the cookies are set around the edge, but still quite soft in the middle. Don’t worry, they will finish on the pan. Let them set on the pan for 10 minutes before placing them on a cooling rack. Keep your grubby paws off them, you’ll burn yourself!
Here you go, fudgy goodness, go ahead take one!
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup cocoa powder
- 16 ounces semisweet chocolate chips
- 4 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee
- 10 tablespoons unsalted butter
- 1 1/2 cups lightly packed brown sugar
- 1/2 cup white granulated sugar