Thick and Chewy Double - Chocolate Cookies: for your request!

Chocolate and a lot of chocolate, how can anyone resist? Some of my read sent me e-mails, they said that they couldn’t find the chocolate cookie recipe in my blog (not include the chocolate chip which I already have it), and I had to admit that it’s truth, haha. So, I had my mission to find the chocolate cookies recipe from that day. I read and read a lot of recipes. Finally I got one that anyone who love chocolate will love it too. My recipe is an adaptation from ....................hich the original recipe is quite flat. My chocolate cookies are real thick but the texture is soft and chewy (and not too sweet, too). The flavor of the cookie is complex from 3 importance ingredient, semisweet chocolate, cocoa powder, and coffee. I suggest using the best semisweet that you can find (I use Lindt, it’s have a good chocolate flavor without too much acid taste). These cookies will be great with either strong coffee or a glass of milk, and yes I like it both ways.

Thick and Chewy Double- Chocolate Cookies

MAKES ABOUT 32

160 g	unbleached all-purpose flour
20 g	Dutch-processed cocoa powder
1 tsp	baking powder
½ tsp	salt
200 g	semisweet chocolate, chopped
2	large eggs
1 tsp	vanilla extract
1 tsp	instant coffee or espresso powder
140 g	unsalted butter, softened but still cool
150 g	light brown sugar
40 g	granulated sugar

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

2. Melt the chocolate in a medium heatproof bowl set over a pan of almost-simmering water, stirring once or twice, until smooth; remove from the heat. In a small bowl, beat the eggs and vanilla lightly with a fork, sprinkle the coffee powder over to dissolve, and set aside.

3. Either by hand or with an electric mixer beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in the sugars until combined, about 45 seconds; the mixture will look granular. Reduce the speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds.

Add the chocolate in a steady stream and beat until combined, about 40 seconds. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined. Do not overbeat. Cover with plastic wrap and let stand at room temperature (if the weather is warm, refrigerate the dough for 30 minutes) until the consistency is scoop- able and fudge-like, about 30 minutes.

4. Meanwhile, adjust the oven racks to the upper- and lower-middle positions and heat the oven to 350 degrees. Line baking sheets with parchment paper. Scoop the dough onto the prepared baking sheets with a 1½ -inch ice cream scoop, spacing the mounds of dough about 1½ inches apart.

5. Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets about 10 minutes, slide the parchment with cookies onto wire racks, and cool to room temperature. Cover one cooled baking sheet with a new piece of parchment paper. Scoop the remaining dough onto the parchment - lined sheet, bake, and cool as directed. Remove cooled cookies from the parchment with a wide metal spatula.

Thick and Chewy Double- Chocolate Cookies