After a week with little sleep, lots of studying and mid-term exams, I am now on vacation! Well technically it’s a reading week, but to me it implies lots more baking time. By Thursday I wanted a study break so I walked in the freezing weather from Concordia University over to McGill Avenue to Paragraphe bookstore. Instead of studying for my Friday exam scheduled for 8:45am (Whyyy do such classes exist?) I picked up a copy of Mindy Kaling’s collection of hilarious essays “Is Everyone Hanging Out Without Me?” Studying versus Mindy… Prioritising is still something I need to work on. Now that I’ll be spending a few days away from feminist theories and fundamental concepts, my business plan for my entrepreneurship class, and workshopping pieces of prose fiction, I get to share these ultimate chocolate cookies.
I created a category for chocolate chip cookies, but I realise I’m collecting quite a few chocolate on chocolate cookie recipes as well. They are each unique though. These chocolate cookies are rich and soft with fudgy centres. Cocoa powder + melted chocolate + chocolate chunks = overwhelming chocoholic deliciousness. The coffee comes through and enhances the chocolate flavour.
This recipe makes so many cookies. I recommend freezing the cookie dough balls you don’t want to bake up right away. This way you will always have some chocolate at your disposal.
The cookies will seem underbaked when they come out of the oven. Don’t worry, they will firm up as they cool.
Recipe Source: Cook’s Illustrated
Yields 42 cookies
10 ounces (2 cups) all-purpose flour
1.5 ounces (1/2 cup) Dutch-processed cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 pound semisweet chocolate, chopped
2 teaspoons pure vanilla extract
2 teaspoons instant coffee or espresso powder
10 tablespoons unsalted butter, softened
10.5 ounces (1 1/2 cups) light brown sugar
3.5 ounces (1/2 cup) granulated sugar
2 cups chocolate chips or chunks
1) Preheat the oven to 350F.
2) Line two baking sheets with parchment paper.
3) Whisk the flour, cocoa powder, baking powder and salt together in a medium bowl. Set aside.
4) Melt the 1 pound of chocolate in a heatproof bowl set over a saucepan of simmering water. Remove from heat and let cool slightly.
5) Whisk the eggs and vanilla in a small bowl.
6) Sprinkle the coffee on the eggs to dissolve. Set aside.
7) In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars at medium speed until combined, about 45 seconds. Mixture will be granular.
8) Reduce the speed to low and add the egg mixture, mixing until incorporated, about 45 seconds.
9) Pour the melted chocolate in a steady stream, mixing until incorporated, about 45 seconds.
10) Add the dry flour mixture, mixing until just combined. Do not overbeat.
11) Mix in the chocolate chunks.
12) Cover the bowl with plastic wrap and set aside for 30 minutes, until the batter is a scoopable fudgelike consistency.
13) Roll the batter into 42 balls.
14) Bake for 10 minutes, until the edges begin to set and centres are still very soft.
15) Let cookies cool on baking sheet for 10 minutes, then transfer them to a wire rack to let cool completely.