ULTIMATE DOUBLE CHOCOLATE COOKIES
1 POUND SEMISWEET CHOCOLATE, CHOPPED
2 CUPS ALL-PURPOSE FLOUR
1/2 CUP DUTCH PROCESS COCOA POWDER
2 TEASPOONS BAKING POWDER
1 TEASPOON SALT
10 TABLESPOONS UNSALTED BUTTER
1 1/2 CUPS PACKED BROWN SUGAR
4 EGGS
2 TEASPOONS INSTANT COFFEE GRANULES
2 TEASPOONS VANILLA EXTRACT
Instructions
1. MELT CHOCOLATE OVER A DOUBLE BOILER OR IN THE MICROWAVE, STIRRING
OCCASIONALLY UNTIL SMOOTH. SIFT TOGETHER FLOUR, COCOA, BAKING POWDER, AND
SALT; SET ASIDE.
2. IN A MEDIUM BOWL, CREAM BUTTER WITH SUGAR UNTIL SMOOTH. BEAT IN EGGS ONE
AT A TIME, THEN STIR IN COFFEE CRYSTALS AND VANILLA UNTIL WELL BLENDED. STIR
IN MELTED CHOCOLATE. USING A WOODEN SPOON, STIR IN THE DRY INGREDIENTS JUST
UNTIL EVERYTHING COMES TOGETHER. COVER AND LET STAND FOR 35 MINUTES, SO
CHOCOLATE CAN SET UP.
3. PREHEAT OVEN TO 350 DEGREES. LINE 2 COOKIE SHEETS WITH PARCHMENT PAPER.
ROLL DOUGH INTO WALNUT-SIZE BALLS, OR DROP BY ROUNDED TABLESPOONFULS ONTO
THE PREPARED COOKIE SHEETS, LEAVING 2 INCHES BETWEEN THE COOKIES.
4. BAKE FOR 8-10 MINUTES IN THE PREHEATED OVEN. COOKIES WILL BE SET, BUT THE
CENTERS WILL STILL BE VERY SOFT BECAUSE OF THE CHOCOLATE. ALLOW COOKIES TO
COOL ON THE BAKING SHEETS FOR 10 MINUTES BEFORE TRANSFERRING TO WIRE RACKS
TO COOL COMPLETELY.
1 POUND SEMISWEET CHOCOLATE, CHOPPED
2 CUPS ALL-PURPOSE FLOUR
1/2 CUP DUTCH PROCESS COCOA POWDER
2 TEASPOONS BAKING POWDER
1 TEASPOON SALT
10 TABLESPOONS UNSALTED BUTTER
1 1/2 CUPS PACKED BROWN SUGAR
4 EGGS
2 TEASPOONS INSTANT COFFEE GRANULES
2 TEASPOONS VANILLA EXTRACT
Instructions
1. MELT CHOCOLATE OVER A DOUBLE BOILER OR IN THE MICROWAVE, STIRRING
OCCASIONALLY UNTIL SMOOTH. SIFT TOGETHER FLOUR, COCOA, BAKING POWDER, AND
SALT; SET ASIDE.
2. IN A MEDIUM BOWL, CREAM BUTTER WITH SUGAR UNTIL SMOOTH. BEAT IN EGGS ONE
AT A TIME, THEN STIR IN COFFEE CRYSTALS AND VANILLA UNTIL WELL BLENDED. STIR
IN MELTED CHOCOLATE. USING A WOODEN SPOON, STIR IN THE DRY INGREDIENTS JUST
UNTIL EVERYTHING COMES TOGETHER. COVER AND LET STAND FOR 35 MINUTES, SO
CHOCOLATE CAN SET UP.
3. PREHEAT OVEN TO 350 DEGREES. LINE 2 COOKIE SHEETS WITH PARCHMENT PAPER.
ROLL DOUGH INTO WALNUT-SIZE BALLS, OR DROP BY ROUNDED TABLESPOONFULS ONTO
THE PREPARED COOKIE SHEETS, LEAVING 2 INCHES BETWEEN THE COOKIES.
4. BAKE FOR 8-10 MINUTES IN THE PREHEATED OVEN. COOKIES WILL BE SET, BUT THE
CENTERS WILL STILL BE VERY SOFT BECAUSE OF THE CHOCOLATE. ALLOW COOKIES TO
COOL ON THE BAKING SHEETS FOR 10 MINUTES BEFORE TRANSFERRING TO WIRE RACKS
TO COOL COMPLETELY.
