CHRIS KIMBALL'S THICK AND CHEWY CHOCOLATE COOKIES

CHRIS KIMBALL'S THICK AND CHEWY CHOCOLATE COOKIES image

Yield 3 1/2 doz. cookies

Number Of Ingredients 11

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2 C. all-purpose flour
1/2 C. Dutch-processed cocoa powder
2 t. baking powder
1 t. salt
16 oz.semisweet chocolate, chopped(or morsels)
4 large eggs
2 t. vanilla extract
2 t. instant coffee or espresso powder
10 T. unsalted butter, softened but still firm
1 1/2 C. packed light brown sugar
1/2 C. granulated sugar

Steps:

Sift together flour, cocoa, baking powder and salt in medium bowl; set aside. Melt chocolate in medium heatproof bowl set over a pan of almost-simmering water, stirring once or twice until smooth; remove from heat. Beat eggs and vanilla lightly with fork; sprinkle coffee powder over to dissolve and set aside. In bowl of mixer(use paddle attachment), beat butter at medium speed until smooth and creamy, about 5 seconds w/ standard mixer or 15 seconds w/ hand mixer. Beat in sugars until combined(45 seconds or 1 1/2 mins). Reduce speed and gradually add in egg mixture, beating about 45 sec. Add chocolate in a steady stream and beat until combined( 40 sec or 1 min). Scrape bottom and sides of bowl with rubber spatula. With mixer at low speed, add flour and mix until combined(40 sec or 1 min). Do not overbeat. Cover w/ plastic wrap and let stand at room temp until consistency is scoopable and fudgelike, about 30 min. Meanwhile, adjust oven racks to upper-and lower-middle positions and heat oven to 350. Line 2 cookie sheets w/ parchment paper.Leaving about 1 1/2" between each ball, place a golf-ball size hunk of dough on cookie sheets. Bake cookies until edges have just begun to set but centers are still very soft, about 10 min, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking. Cool cookies on sheets about 10 min, slide parchment with cookies onto wire rack and cool to room temp; remove w/ wide metal spatula.