Cook the Book: Thick and Chewy Double Chocolate Cookies

Thick and Chewy Double Chocolate Cookies

You can also use this recipe to make bars – simply spread the dough evenly in a greased 9 x 13-inch pan and bake at 350° for about 30 to 40 minutes.

16 ounces semisweet chocolate (either chips or coarsely chopped)
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee or espresso powder
10 tablespoons unsalted butter, softened
1 1/2 cups packed brown sugar
1/2 cup sugar
2 cups all-purpose flour
1/2 cup Dutch cocoa powder
2 teaspoons baking powder
1 teaspoon salt

Preheat oven to 350°. Melt the chocolate in a microwave or double boiler.  Set aside to cool slightly. In a small bowl, beat the eggs and vanilla lightly with fork; sprinkle in the coffee powder and stir until dissolved. Set aside. In a large bowl, beat the butter until smooth and creamy. Add both sugars and beat until creamy. Gradually beat in the egg mixture. Add the chocolate and beat until combined. Sift the flour, cocoa, baking powder, and salt into the mixture and beat until just combined.  Do not overmix. Cover with plastic wrap and let stand at room temperature until it firms up to a fudge-like consistency. Line 2 cookie pans with parchment paper.  Form 1-inch balls and place them 1 1/2inches apart on the cookie pan. Bake about 10 minutes, turning the cookie pans about halfway through.  Cool on racks.

Makes 2 dozen.