▪ 1/2 cup cocoa powder
▪ 2 teaspoons baking powder
▪ 1 teaspoon salt
▪ 16 ounces semisweet chocolate, chopped
▪ 4 large eggs
▪ 2 teaspoons vanilla extract
▪ 1 1/4 sticks unsalted butter, softened but still firm
▪ 1 1/2 cups light brown sugar
▪ 1/2 cup granulated sugar
▪ 4 oz white chocolate, chopped
▪ 6 oz semisweet chocolate, chips
Mix together flour, cocoa and baking powder in medium bowl; set aside. Melt
chocolate in medium heatproof bowl set over pan of almost-simmering water,
stirring, until smooth; add the salt and then remove from heat. Beat
eggs and vanilla lightly with fork, sprinkle coffee powder over to dissolve, and set
aside.
In bowl of standing mixer fitted with paddle attachment (or with hand mixer),
beat butter at medium speed until smooth and creamy, about 5 seconds (15
seconds with hand mixer). Beat in sugars until combined, about 45 seconds (1
1/2 minutes with hand mixer); mixture will look granular. Reduce speed to low
and gradually beat in egg mixture until incorporated, about 45 seconds (1 1/2
minutes with hand mixer). Add chocolate in steady stream and beat until
combined, about 40 seconds (1 minute with hand mixer). Scrape bottom and
sides of bowl with rubber spatula. With mixer at low speed, add flour mixture
and mix until combined, about 40 seconds (1 minute with hand mixer). Do not
overbeat.
Stir in the 4 oz. chopped white chocolate and 6 oz. of semisweet chocolate chips.
Cover with plastic wrap on the surface of the dough and let stand at room
temperature until consistency is scoopable, about 30 minutes.
Meanwhile, adjust oven racks to upper- and lower-middle positions and heat
oven to 350 degrees. Line 2 cookie sheets with parchment paper. Leaving about 1
1/2-inches between each ball, scoop dough onto parchment-lined cookie sheets
with a size 16 or 20 ice cream scoop (about 1/5 to 1/4 of a cup of dough). Press
down on each mound to flatten slightly. Refrigerate the sheets for at least 10
minutes before baking.
Cooking time is key to these cookies. Cook them for 10 minutes only. The
edges will begin to set but the centers will still be very soft. In fact, you may not
think they are done, but take them out anyway and let them cool on the cookie
sheets for an additional 10 minutes. Then, remove the parchment paper
containing the cookies to a rack to cool completely. They will firm up nicely.
Store baked cookies at room temperature for up to 24 hours.
http://arlingtonhousewife.files.wordpress.com/2011/07/triple-chocolate-cookies-recipe1.pdf
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