Double Chocolate Cookies

These double chocolate chip cookies are sort of a cross between a truffle, brownie, cake, and a cookie... all in a very good way. It's kind of a "fluffy" candy bar.

Imagine a cookie that requires just 1/2 cup of flour to a POUND of chocolate.

The flavor of the chocolate is enhanced by 1 1/2 T of espresso flour. You can't really taste the coffee, but it does a wonderful job of enhancing the chocolate flavor.

The eggs, sugar, coffee, and vanilla are beaten at high speed for 10 minutes to create a thick batter. You then add the chocolate, flour, and extra chocolate chunks (seriously) and chill the batter at least overnight and up to 4 days before baking.

These cookies were amazingly easy and will definitely impress any chocolate lover in your world.

Double Chocolate Cookies

Ingredients

1/2 C all purpose flour
1/2 tsp baking powder
1/2 tsp salt
6 ounces bittersweet chocolate, coarsely chopped
1 stick unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
4 large room temperature eggs
1 1/2 C sugar
1 1/2 tsp espresso powder
2 tsp vanilla
6 ounces semi sweet chocolate chunks (I used these from King Arthur Flour but I've seen chocolate chunks in grocery stores recently)

Instructions

1. Whisk the flour, baking powder, and salt together in a small bowl.
2. Melt the bittersweet chocolate, butter, and unsweetened chocolate together in a double boiler or a metal bowl over simmering water (don't let the bowl touch the water) until melted. Set aside to cool a bit.
3. Mix the eggs, sugar, espresso, and vanilla in the bowl of a stand mixer using the wire whip on high speed, for about 10 minutes, until very thick. 
4. Switch to the paddle attachment (one with the built in bowl scraper is really helpful), and on low speed, slowly add the warm chocolate until incorporated. 
5. Add the flour mixture and mix for about a minute.
6. Stir in the chocolate chunks. 
7. Cover with plastic wrap and refrigerate for 12 hours or up to 4 days. 
8. When you are ready to bake, preheat the oven to 350 degrees F and line two or three baking sheets with parchment paper. 
9. Scoop the dough by tablespoons onto the parchment, placing the mounds about 2 inches apart. 
10. Bake the cookies, one sheet at a time, for about 10 to 12 minutes. The cookies will appear underdone, but that's okay. 
11. Using a thin metal spatula or a fish spatula, move the cookies to a cooling rack and let cool completely. Continue to bake each sheet until done.
12. These cookies can be individually wrapped and frozen for up to a month. Perfect for holiday planning!

This recipe is from Baking with Julia: Savoring the Joys of Baking with America's Best Bakers.

The original recipe says it will yield 24 cookies, but I ended up with about 36 cookies.