Uber Chocolatey, Uber Delicious

The person that is directly over Jacob at his work is leaving the company today. He had a luncheon party yesterday, and I decided I wanted to make him a treat. Jacob asked what he would like, and he requested something chocolate.

So I set to work looking for a recipe. This is actually quite fun. There are so many places to look for recipes, and with pictures to boot.

Along my search, I found this recipe from Annie's Eats. They looked chocolatey; they looked moist; and most importantly, they looked delicious.

I decided to go with them because I had the ingredients on hand and they looked good.

In fact, they turned out good, too. They had the nice sheen that stayed long after it was baked, kinda like a good brownie.


And I should think so. There's three types of chocolate in these, including 16 ounces of melted chocolate. That's a lot of chocolate for some cookies!

But the result was well worth the chocolate and the effort.


And Jacob's boss loved them. So mission accomplished. (I so felt like Kronk from The Emperor's New Groove right there. I love that character. Especially when he does his own theme music.)

Chewy Triple Chocolate Chip Cookies
as seen on Annie's Eats

2 cups (10 oz.) all-purpose flour
1/2 cup (1 1/2 oz.) Dutch-processed cocoa powder
2 tsp. baking powder
1/2 tsp. salt
16 oz. semisweet chocolate, chopped (I used a mixture of semisweet and dark because it’s what I had on hand)
4 large eggs
2 tsp. vanilla extract
2 tsp. instant coffee or espresso powder
10 tbsp. unsalted butter, softened but still cool
1 1/2 cups packed (10 1/2 oz.) light brown sugar
1/2 cup (3 1/2 oz.) granulated sugar
2 cups semisweet chocolate chips

Combine the flour, cocoa powder, baking powder and salt in a medium bowl. Whisk together; set aside.

Melt the chocolate in a heatproof bowl set over simmering water until completely melted and smooth; remove from the heat. (Alternatively, microwave the chocolate in 30 second intervals, mixing thoroughly in between, until melted and smooth.) In a small mixing bowl, combine the eggs, vanilla and instant coffee granules; stir well with a fork to dissolve; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter at medium speed until smooth and creamy, about 5 seconds. Mix in the sugars until well combined, about 45 seconds – the mixture will look granular. Reduce the mixer speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the chocolate to the bowl in a steady stream and continue beating until combined, about 40 seconds. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix just until incorporated, being careful not to overbeat. Fold in the chocolate chips with a rubber spatula. Cover the bowl with plastic wrap and let stand at room temperature until the consistency is scoopable and fudge-like, about 30 minutes.

Meanwhile, preheat the oven to 350° F. Line 2 baking sheets with parchment paper. Scoop the dough onto the prepared baking sheets with a 1 ¾-inch cookie dough scoop, spacing the dough balls about 1 ½ inches apart.

Bake until the edges of the cookies have just began to set but the centers are still very soft, about 10 minutes, rotating the sheets halfway through baking. Cool the cookies on the sheets about 10 minutes, transfer to cooling racks and allow to cool completely. Cool the baking sheets before baking more batches with the remaining dough.

This says that it will make about 42 cookies, but I got 60 or so. More to enjoy...mmmm....