Triple Chocolate Cookies
These are the most amazing chocolate cookies I have ever had. They are a family favorite, although the recipe comes from Some Crust, a bakery in Claremont, CA. Using a high quality chocolate will definitely pay off.
14 oz. semisweet choc., coarsely chopped
5 oz. unsweetened choc., coarsely chopped
6 Tbsp. unsalted butter
1-1/2 c. all-purpose flour
1/2 tsp. salt
3/4 tsp. baking powder
2 c. sugar
6 eggs, room temperature
1 Tbsp. strongly brewed coffee
1-1/2 tsp. vanilla
8 oz. semisweet choc., coarsely chopped
Preheat oven to 350 degrees F. Line baking sheets with parchment.
Melt 14 oz. semisweet chocolate, unsweetened chocolate and butter in double boiler over gently simmering water. Stir until smooth. Set aside to cool slightly.
Combine flour, baking powder and salt.
Beat sugar and eggs in large bowl of electric mixer until slowly dissolving ribbon forms when beaters are lifted.
Blend in coffee and vanilla. Fold in melted chocolate mixture. Fold in dry ingredients. Stir in chopped chocolate and nuts.
Drop batter buy heaping tablespoonfuls (we use much closer to teaspoonfuls) onto prepared sheets, spacing evenly.
Bake until tops are cracked, slightly shiny and soft to the touch, about 15 minutes for large cookies, 10 minutes for smaller ones.
Cool cookies slightly on baking sheets before serving.