Recipe: The Chocolate Addict’s Thicc & Chewy Triple Chocolate Cookies

Michelle Lim, 2T4 PB

Makes: 30 cookies

Prep time: 10 minutes

Total time: 1 hour 15 minutes

INGREDIENTS

Dry Ingredients

1 cup all-purpose flour

¼ cup cocoa powder, sifted

1 tsp baking powder

¼ tsp salt

Wet Ingredients

2 large eggs

1 tsp vanilla extract

1 tsp instant coffee

 Other

2.5 oz unsalted butter, softened

¾ cup packed brown sugar

¼ cup white sugar

8 oz semisweet chocolate chips, melted over a double boiler and cooled

4 oz semisweet chocolate chips

INSTRUCTIONS

1. Whisk together the dry ingredients in a large bowl.

2. Whisk together the wet ingredients in a bowl until the coffee is dissolved.

3. Beat the butter, brown sugar, and white sugar together in a large bowl until light and fluffy (about 5 minutes). Mix in the wet ingredients and beat for 30 seconds. Mix  in the melted chocolate chips and beat for 30 seconds or until everything is combined.

4. Slowly mix in the dry ingredients until there are no more streaks of dry flour.

5. Stir in the chocolate chips until well incorporated.

6. Cover the bowl of dough with a lid or cloth and let stand at room temperature for 30 minutes. This will allow the dough to reach a fudge-like consistency.

7. While you are waiting, preheat the oven to 350°F and adjust the rack to the middle position.

8. Using a cookie scoop or tablespoon, scoop the dough into balls and place them on parchment-lined baking sheets 1 inch apart.

9. Bake the cookies for 10-12 minutes. The cookies are ready when the tops are cracked and edges are set.

Tip: If you want to make these cookies ahead of a crazy week full of MEs, bellringers, or extracurricular activities, make the dough up to step 6. You can refrigerate or freeze the dough to bake later as post-ME comfort food.