THICK AND CHEWY TRIPLE CHOCOLATE COOKIES

I have recently discovered that I love chocolate cookies (not a good thing)! You see, I am badly addicted to chocolate, um...and sugar. When I try to quit one food addiction another one fills in. For the time being, I am trying to quit my ice cream addiction which I have had for the past 4 months and I am doing really good (especially, when I have an abundance of cookies to fill the void)! ;)
I think one thing that makes chocolate cookies even better is adding dried cherries. I love biting into all that rich chocolate and then getting a little taste of a tart cherry. These cookies are good with or without the dried cherries.

Thick and Chewy Triple Chocolate Cookies
Adapted From The Complete America's Test Kitchen TV Show Cookbook
Makes about 42 cookies

2 cups (10 ounces) all-purpose flour
1/2 cup Dutch-processed cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
16 ounces semisweet chocolate, chopped
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee or espresso powder
10 Tablespoons unsalted butter, softened
1 1/2 cups packed (10 1/2 ounces) light brown sugar
1/2 cup (3 1/2 ounces)granulated sugar
2 cups (12 ounces) semisweet chocolate chips (optional)
2 cups dried tart cherries (optional)

If your butter is not softened, set it out on the counter and slice into little pieces so it can soften faster.

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

Melt the 16 ounces of chocolate in the microwave at 50% power stirring every 30 seconds or over a double boiler.

Whisk the eggs and vanilla together in a bowl. Sprinkle instant coffee/espresso powder on top and set aside.

Beat the butter and sugars together for about 45 seconds. Add the egg mixture. Add the melted chocolate in a steady stream and continue mixing for another 45 seconds. Scrape down bowl with a rubber spatula.

Slowly add the dry ingredients to the wet and mix until just combined. Add the chocolate chips and the dried tart cherries if using.

Over the bowl with plastic wrap and let it sit on the counter for about 30 minutes.

Preheat the oven to 325 degrees and line baking sheets with parchment paper.

Scoop cookie dough out using a 2 Tablespoon cookie scoop. Space them 1 1/2 inches apart on baking sheet.

Bake for 10 minutes.

Note: As with all chocolate baked goods...they taste 100 x's better the next day!


PRINTABLE RECIPE