I mean, seriously…can you resist? No, don’t resist. You’ll be missing out! These cookies are really intensely chocolatey. They are slightly crisp on the outside and soft-chewy on the inside, with the coffee flavor coming through, especially at the end. They are perfectly paired with a tall glass of milk and frankly, I dare you to just eat one. And a little birdie told me that if you want to get really down and dirty, you’d smear a dollop of peanut butter over the top and eat them like an ooey-gooey open-faced sandwich!
Be sure to buy chocolate that you really love. Stay away from the Hershey’s. I use Guittard for most of my chocolate baking projects. The chocolate is tasty, and it’s not too hard to find these days in well-stocked grocery stores.
Double chocolate and coffee cookies barely adapted from Rick Katz’ recipe in Baking with Julia by Dorie Greenspan
yields about 24 cookies
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 12 ounces bittersweet chocolate, cut into larger-than-chip-sized chunks; divided in half
- 4 ounces (one stick) unsalted butter
- 4 ounces unsweetened chocolate, chopped
- 4 large eggs, at room temperature
- 1-1/2 cups sugar
- 1-1/2 Tablespoons very finely ground coffee or instant coffee powder
- 2 teaspoons vanilla extract
In a medium bowl mix the flour, baking powder, and salt and whisk to combine .
Separately, combine the butter with unsweetened chocolate and half of the bittersweet chocolate in a medium bowl. Set the bowl over a medium pan of simmering water (be sure that the water does not touch the bottom of the bowl) and stir every-so-often with a rubber spatula until completely melted. Remove from the heat and set aside.
In the bowl of a standing mixer fitted with the whisk attachment, combine the eggs, sugar, coffee, and vanilla. Whisk on high speed for about 10 minutes, until the mixture becomes light-yellow in color, and leaves a ribbon on the surface when drizzled with a spoon.
Turn the mixer down to the lowest setting and add the melted chocolate. Scrape down the sides of the bowl and use a rubber spatula to be sure that all the nooks of the bowl have been evenly mixed. Add the flour mixture and remaining chocolate chunks and mix only until just combined.
Scrape down the sides of the bowl, cover with plastic, and chill for at least 4 hours or overnight.
Place the oven racks in the center-most position and preheat the oven to 350º. Line 2 baking sheets with silpats or parchment paper. Drop the cookies by the heaping-Tablespoonful onto the trays, leaving about 2 inches between each cookie.
Bake 10-12 minutes. They are ready when they look slightly underdone in the center. Immediately transfer the cookies to a cooling rack.
You will probably eat at least one when they are still warm. I don’t blame you. They are delicious!