THICK AND CHEWY DOUBLE CHOCOLATE COOKIES

THICK AND CHEWY DOUBLE CHOCOLATE COOKIES image

Yield 42 Cookies

Number Of Ingredients 10

Ingredients-
1 cup unbleached all-purpose flour
¼ cup cocoa powder
1 tsp baking powder ½ tsp table salt
225g semisweet chocolate broken
2 large eggs
1 tsp vanillas extract 1 tsp instant coffee or espresso powder
5 Tbs. Un-salted butter, softened and firm
¾ cup light brown sugar
¼ cup granulated sugar

Steps:

Directions- Sift together flour, cocoa, baking powder, and salt in medium bowl; set aside. Melt chocolate in a heatproof bowl, set over pan of almost-simmering water, stir 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 standing mixer use a paddle attachment (or with hand mixer), beat butter at medium speed until smooth, Beat in sugars until combined, mixture will look granular. Reduce speed to low and slowly beat in egg mixture until mixed. Add chocolate in and beat until combined. With mixer at low speed, add flour mixture and mix until combined. Don't over beat. Cover with plastic wrap and let stand at room temperature until consistency is fudge like, about 30 minutes. Preheat oven to 350 degrees. Coat 2 cookie sheets with non-stick oven spray. Leave about 1½ in. between each ball, scoop dough onto cookie sheets. Bake cookies until edges have just begun to set but centers are still very soft. Cool cookies, remove cookies and transfer onto wire rack and let cool.