Lyons Family Cookbook

Triple Chocolate Cookies

3

oz

unsweetened chocolate squares

1 1/2

cups

bittersweet chocolate chips

7

Tbs

unsalted butter

----------

1

cup

sugar

3

large eggs

----------

.

2

tsp

instant coffee granules (or Espresso Powder)

2

tsp

vanilla extract

----------

1/2

cup

all purpose flour

1/2

tsp

baking powder

1/2

tsp

salt

----------

1 1/2

cups

semi-sweet chocolate chips

1

In a double boiler, melt unsweetened chocolate, bittersweet chocolate chips and unsalted butter until smooth. Set aside to cool.

2

Meanwhile, in a mixing bowl, beat sugar and eggs on med-high for 4 minutes. Mixture should be very pale and thick.

3

In a small bowl, mix together coffee powder and vanilla extract. Add to sugar/egg mixture and beat for 20 seconds.

4

Add cooled chocolate mixture.

5

Whisk together all purpose flour, baking powder and salt in a separate bowl, then fold into sugar/egg/chocolate mixture along with 1 1/2 cups semi-sweet chocolate chips.

6

Cover batter and let sit at room temperature for 30 minutes.

7

Line baking sheets with parchment paper. Scoop heaping Tablespoon for each cookie.

8

Bake in a 325° convection cook oven for 9 minutes ... or 350° regular bake for 11-16 minutes. Cookies should be gooey in the center, do not overbake.

9

Cool completely on baking sheet, about 1/2 hour.

These cookies are like brownies that are shaped into cookies. Makes about 30 cookies.

Source

Source: America's Test Kitchen