These cookies are the trifecta of chocolate love with 1st, 2nd, and 3rd places going to the Dutch Cocoa Powder, Semi-Sweet Chocolate Chips and Melted Chocolate. These three versions of chocolate help create the most chocolatey, rich and decadent cookie! Add a little instant espresso powder and some brown sugar and you have a terrific treat for any chocolate lover. Here is how you can make your own:
You can find the entire recipe here. In a medium bowl, whisk together the flour, dutch cocoa, baking powder and salt. Set aside.
Melt the chocolate in double-boiler or in a heat-proof bowl set over a simmering pan of water. Stir until smooth and remove bowl from heat and set aside.
In a small bowl (I used a glass measuring cup) beat the eggs and vanilla together and sprinkle with the instant espresso. Mix until dissolved. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for around 5 seconds. Beat in both sugars until combined. Reduce speed to low and beat in the egg mixture until incorporated. Add the melted chocolate and beat until well combined.
Scrape bowl with rubber spatula then return to low speed and gradually mix in the flour mixture until just combined and no streaks of flour are visible. Do not over beat. Fold in the chocolate chips and cover bowl with plastic wrap.
Let dough stand at room temperature for 30 minutes. This is the perfect time to preheat the oven to 350 degrees. Line a cookie sheet with parchment or a Silpat. Set aside.
After the dough has set for 30 minutes, scoop out with a small ice cream scoop and place dough balls approximately 1 1/2 inches apart on the prepared cookie sheet.
Bake cookies for around 10 minutes or until just set. Do not over bake. Transfer cookies to wire rack to cool completely.