Ok, these don't look that pretty (bad lighting = blurry picture), but that should not deter you. These are AMAZING. Some of the best chocolate cookies I have ever had. And it is not just me. The ones that would not fit in my box to be shipped to a soldier in Afghanistan with Operation Baking GALS went to my husband's office and everyone there agreed. Two of his colleagues came in to tell him how good the cookies were and they didn't even know I had made them. I also got an email from one of the secretaries saying that I am a magnificent baker. I send a lot of stuff to his office and don't usually get such good feedback.
So, hopefully I have convinced you to make these. I adapted them from the double chocolate cookies in Baking with Julia and I am posting my adapted recipe here. Don't worry if the batter is really runny. Once it goes into the fridge it comes out great.
Quadruple Chocolate Cookies
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
6 ounces bittersweet chocolate, coarsely chopped
1/2 stick (4 ounces) unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
4 large eggs, at room temperature
½ cups sugar
½ tablespoons instant coffee powder
2 teaspoons pure vanilla extract1 1/2-2 cups of assorted chocolate chips or chunks (I used white, milk and dark)
1. Whisk together the flour, baking powder, and salt in a medium bowl and set aside until needed.
2. Place the butter, the bittersweet chocolate, and the unsweetened chocolate in the top of a double boiler over, but not touching, simmering water. Heat the mixture, stirring occasionally, until the butter and chocolates are melted and smooth. Remove from the heat. You can also do this step in the microwave, but watch it carefully.
3. Meanwhile, put the eggs, sugar, coffee and vanilla in the bowl of a mixer fitted with the whisk attachment and beat at high speed for about 10 minutes, until the mixture is very thick and forms a slowly dissolving ribbon when the whisk is lifted and the mixture is allowed to drizzle back into the bowl.
4. With the mixer on low speed, very gradually add the warm butter-chocolate mixture. Scrape down the sides of the bowl and work your rubber spatula around the bottom of the bowl, then continue to mix just until the chocolate is thoroughly incorporated. Add the dry ingredients and the chocolate chips or chunks and mix thoroughly. The mixture will look like a thick, marshmallowy cake batter.
5. Chilling the dough: Cover the bowl with plastic and chill for several hours, or overnight. The dough can be made ahead and kept refrigerated for up to 4 days.
6. Baking the cookies: When you are ready to bake, position the racks to divide the oven into thirds and preheat the oven to 350˚F. Line two large baking sheets with parchment paper.
7. Using a heaping tablespoon of dough for each cookie, drop the dough onto the lined sheets, leaving at least 2 inches of space between each mound of dough – these are spreaders. Put the remaining dough back in the fridge until you are ready to use it. Bake the cookies for 10 to 12 minutes, rotating the pans front to back and top to bottom halfway through the baking period. The cookies will puff, then sink and crinkle and wrinkle around the edges. These cookies are better underdone than overbaked, so if you have any doubts, pull them out of the oven earlier rather than later. These shouldn’t appear dry and they won’t be crisp. Use a wide metal spatula to transfer the cookies to cooling racks to cool to room temperature. Repeat with the remaining dough.
8. Storing: The cookies can be wrapped in plastic and kept at room temperature for 2 days or frozen for up to a month. Thaw, still wrapped, at room temperature.