The other day I experienced something that only happens when I’m pregnant:
I craved chocolate.
And not just any old chocolate, I wanted something rich and fudgy, almost brownie like. As I searched my go-to source for recipes, America’s Test Kitchen, I came across this one for Triple-Chocolate Cookies and immediately started making them.
These cookies are intense, so have a tall glass of milk ready! They have unsweetened, bittersweet, and semisweet chocolate all packed into one cookie with a fudgy, almost brownie like texture. Did these cookies satisfy my chocolate craving? Oh yes, and then some!
- 3 oz unsweetened chocolate, chopped
- 1½ Cups bittersweet chocolate chips
- 7 Tablespoons unsalted butter, cut into pieces
- 2 Teaspoons vanilla extract
- 3 large eggs, at room temperature
- 1 cup granulated sugar
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon table salt
- 1½ Cups semisweet chocolate chips
- Melt unsweetened chocolate, bittersweet chips, and butter in heatproof bowl set over saucepan of simmering water, stirring frequently, until completely smooth and glossy. Remove bowl from pan and set aside to cool slightly.
- Beat eggs and sugar in large bowl with electric mixer at medium-high speed until very thick and pale, about 4 minutes. Add vanilla and beat until incorporated, 20 seconds. Reduce speed to low, add chocolate mixture, and mix until thoroughly combined, about 30 seconds.
- Whisk flour, baking powder, and salt together in medium bowl. Using large rubber spatula, fold flour mixture and semisweet chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 20 to 30 minutes until batter firms up (it will more closely resemble thick brownie batter than cookie dough).
- Meanwhile, adjust two oven racks to upper- and lower-middle positions and heat oven to 350 degrees F. Line two large baking sheets with parchment paper. Using 1 heaping tablespoon batter per cookie, place cookies 2 inches apart on prepared baking sheets. Bake until cookies are shiny and cracked on top, 11 to 14 minutes, rotating baking sheets top to bottom and front to back halfway through baking time. Transfer baking sheets to racks and cool cookies completely on baking sheets.
I’m linking this post up at:
Menu Plan Monday , Skip to My Lou, Sumo’s Sweet Stuff, Show & Tell, Lil’ Luna, Live, Laugh, Rowe, Somewhat Simple, Tidy Mom, 504 Main, The Best Blog Recipes, WhipperBerry, All Our Days, Tatertots and Jell-O, Lolly Jane, I Heart Naptime, Flamingo Toes, Uncommon Designs, The 36th Avenue, Funky Junk Interiors, Sugar Bee Crafts, Someday Crafts, A Glimpse Inside