This recipe is from Baking Illustrated. The cookies tasted delicious but it was hard not to overbake them, especially since I was scooping the dough to be bite-sized.
10 oz AP flour
1.5 oz dutch-processed cocoa
2 t baking powder
½ t salt
16 oz semisweet chocolate
4 large eggs
2 t vanilla extract
2 t instant coffee or espresso powder
5 oz butter, softened but still cool
10.5 oz light brown sugar
3.5 oz sugar
Sift dries. Melt chocolate and cool. Lightly beat eggs, vanilla and coffee. Cream butters and sugars. Beat in egg mixture, then add chocolate. Add dry ingredients carefully. Wrap with plastic and let stand until batter consistency is scoopable and fudge-like, about 30 minutes. Bake 350 about 10 minutes, when edges are set but middles are still very soft.
10 oz AP flour
1.5 oz dutch-processed cocoa
2 t baking powder
½ t salt
16 oz semisweet chocolate
4 large eggs
2 t vanilla extract
2 t instant coffee or espresso powder
5 oz butter, softened but still cool
10.5 oz light brown sugar
3.5 oz sugar
Sift dries. Melt chocolate and cool. Lightly beat eggs, vanilla and coffee. Cream butters and sugars. Beat in egg mixture, then add chocolate. Add dry ingredients carefully. Wrap with plastic and let stand until batter consistency is scoopable and fudge-like, about 30 minutes. Bake 350 about 10 minutes, when edges are set but middles are still very soft.
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