Angelica grew up around the kitchen. As a toddler she would empty all my cupboards of containers, pots and pans to play while I cooked. As a little girl I would pull up a chair and she would stand on it to help me measure, stir and taste when we made cookies. As she got older, she would read recipes and follow along with me as her assistant. Now, as a teenager we gather around the kitchen much too seldom, but once in a while we get together to honor this mother-daughter tradition. Yesterday we took the afternoon to make cookies. It was great. And the cookies were pretty good too!
This triple chocolate cookie recipe from epicurious is originally for ice cream sandwiches, but these delicacies are wonderful with or without ice cream. Using good bittersweet chocolate such as Callebaut gives these cookies a densely chocolaty bite. Not too sweet and super soft and chewy. They are delicate and dense like a fluffy version of a brownie. I could not ask for a better chocolate cookie.
Triple Chocolate Cookies
10 ounces bittersweet chocolate, chopped
1/2 cup plus 2 teaspoons all purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup plus 1 tablespoon sugar
5 tablespoons unsalted butter, room temperature
3 large eggs
1 1/2 teaspoons vanilla extract
6 ounces (1 cup) semisweet chocolate chips
1. Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Stir chopped chocolate in top of double boiler set over simmering water until melted and smooth; remove from over water. Cool melted chocolate 10 minutes.
2. Meanwhile, sift flour, cocoa powder, baking powder, and salt into medium bowl. Using electric mixer, beat sugar and butter in another medium bowl until crumbly. Add eggs, 1 at a time, beating well after each addition. Continue to beat until mixture is light, pale, and creamy, about 5 minutes. Add lukewarm melted chocolate and vanilla and beat just until blended. Fold in dry ingredients, then chocolate chips.
3. Drop chocolate cookie batter by tablespoonfuls onto prepared baking sheets, spacing 1 inch apart. Bake cookies, 1 baking sheet at a time, until tops are evenly cracked but cookies are not yet firm to touch, about 10 minutes. Cool cookies completely.
Note: Store cookies in an airtight container for up to 3 days or freeze for up to two weeks (if they last that long!)
Makes 36 cookies.