These Triple Chocolate Chip Cookies are so soft and gooey. When they first come out of the oven, they'll fall out of your fingers and into the bottom of your glass of milk if you try eating them too early. Which I did. And I'd do it again.
If you're patient and don't eat them all in the first 5 minutes after their exit from the oven, then you can enjoy how soft they stay for days. I'm not saying I serve old cookies, but if I have cookies in my cookie jar and you eat one without asking me (you know who you are), that's at your own risk. It's not my fault if they're old. As long as they taste fresh--which these do--who cares?
Triple Chocolate Chip Cookies
2 cups flour
1/2 cup Dutch-processed cocoa powder
2 tsp baking powder
1/2 tsp salt
16oz semisweet chocolate, chopped
2 tsp vanilla
2 tsp instant espresso powder
10 Tbsp unsalted butter, softened
1 1/2 cup light brown sugar, packed
1/2 cup sugar
1 bag semisweet or milk chocolate chips
Combine flour, cocoa, baking powder, and salt in a bowl. Whisk gently, then set aside.
Melt the chocolate in a double boiler until smooth, then set aside.
Crack eggs into a small bowl and stir with fork. Add vanilla and espresso powder and set aside to dissolve.
In a mixer bowl, cream butter until smooth. Add sugars and beat for 45 seconds. At a low speed, slowly add egg mixture until combined. Drizzle the chocolate in at low speed and scrape sides of bowl with a spatula until combined. Slowly add dry ingredients and mix only until incorporated. Add chocolate chips and stir by hand. Cover with plastic wrap and let it sit for about 30 minutes until consistency is like fudge and you can scoop it with a spoon.
At this point, you can refrigerate or freeze it. I froze it and cooked off small batches over a few weeks with excellent results.
Preheat oven to 350 and line cookie sheets with parchment paper. Bake for about 10-12 minutes.