Over the week of Christmas Celebration and Dietrich's Birth I made these cookies from my Cook's Illustrated Mega-Schmancy cookbook. They were the best cookies I have ever ever eaten -- better, even, than Monster Cookies -- which are my all-time favorite. So to celebrate the mastermind of a genius who gave this recipe as a gift to mankind and also to hopefully give you a chance at such divinely provided pleasure, I will give you the recipe here -- and also follow with the Monster Cookie recipe (originally from my cousin Judy Friday, I think).
Thick & Chewy Triple Chocolate Cookies
(Makes about 42)
2 cups unbleached all-purpose flour
1/2 cup dutch processed cocoa (which I couldn't find anywhere I usually shop, so I used regular Hershey's baking cocoa)
2 tsp. baking powder
1/2 tsp. salt
2 bags of 16 oz. Ghiradeli Dark Chocolate Chips
4 large eggs
2 tsp. vanilla extract
2 tsp. instant coffee or espresso powder
10 tbs. (1 1/4 sticks) unsalted butter
1 1/2 cups packed brown sugar
1/2 cup granulated sugar
1. Sift (I don't have a sifter so I whisked these things in a separate bowl) together the flour, cocoa, baking powder, and salt in a medium bowl; set aside
2. Melt the chocolate (I don't have a double boiler, so I set a smaller pan inside a larger pan with water -- but you can do this in the microwave too -- you just need to be careful not to burn the chocolate). In a small bowl beat the eggs and vanilla lightly with a fork, sprinkle the coffee powder over to dissolve, and set aside.
3. Beat the butter (with a mixer if you have it) at medium speed until smooth and creamy, about 45 seconds; the mixture will look granular. Reduce speed to low and gradually beat in egg mixture, about 45 seconds. Add the chocolate in a steady stream and beat 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 until just combined, about 40 seconds. Add 2 cups of the chocolate chips. [I also added chopped walnuts.] Do not overbeat. Cover with plastic wrap and let stand at room temperature until the consistency is scoopable and fudge-like, about 30 minutes.
4. Meanwhile, adjust the oven racks to the upper- and lower-middle positions and heat the oven to 350 degrees. Grease (I used spray-on stuff) or parchment paper the baking sheets. Scoop the dough onto the sheets [in a regular formation -- I used a pampered chef cookie dough scoop].
5. Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10 minutes...Cool the cookies on the sheets about 10 minutes before transferring onto a rack to cool to room temperature.
Monster Cookies
3 eggs
1 cup white sugar
2 tsp. baking soda
1 1/2 cups peanut butter
1 cup brown sugar
3/4 tsp. vanilla
1/2 cup of butter
4 1/2 cups old fashioned slow-cook oatmeal
1 pkg. chocolate chips
1 pkg. m&ms
Mix ingredients together.
Bake at 350 degrees for 10-12 minutes per batch.
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