Meet the nemesis of your New Year's resolution (huh, what's that--did I have one?). Unless your New Year's resolution was to consume extreme amounts of chocolate, in which case we've got your back.
These are really really good. We have high standards for our cookies. We have high standards for our chocolate. And we especially have high standards for our chocolate cookies. These are the best triple chocolate cookies we've found. And let me clarify that by 'triple chocolate' I don't mean that there's any white chocolate or even milk chocolate involved. These are triple chocolate people. There's 1/2 C cocoa and then a full pound of melted chocolate and then a bag of chocolate chips just for good measure. They deserve their name. They deserve our blessing. They deserve your weekend afternoon.
Triple Chocolate Cookies
adapted from The New Best Recipe (with significantly easier to follow instructions if I do say so myself, and I do)
Makes 3-4 dozen
Prep time: 15 minutes
Cook time: 11 minutes per batch
(chocolate: 2.30, sugars: .55, butter: .35, eggs: .40, flour: .20, cocoa: .30, more chocolate: 1.70)
16 oz semi-sweet chocolate (chocolate chips work as does any variety of 60% dark chocolate)
1 1/2 C brown sugar
1/2 C white sugar
10 Tbsp butter
2 tsp vanilla
1/4 tsp almond extract (optional--gives it a darker, more complex flavor, not an almond-y flavor, but if you're afraid you can skip it)
2 C all-purpose flour
1/2 C cocoa (Dutch process is recommended, but we just had regular and that worked too)
2 tsp baking powder
1/2 tsp salt (omit if using salted butter)
12 oz (about 2 C) semi-sweet or dark chocolate chips
In microwave safe bowl, melt the 16 oz. of chocolate. Do this in 30 second intervals, mixing in between until it's all melted and smooth.
Cream sugars and butter. Add eggs and mix. Add vanilla.
In a steady-ish stream, pour the melted chocolate into the bowl and beat it into your mixture.
Sift together the flour, cocoa, and baking powder. Add it to your chocolate mixture and mix until well combined.
Add chocolate chips.
We let our dough sit for a while, merely because we were eating dinner (clearly our priorities were off), but I think this dough would be fine if you just plopped it right onto a baking sheet and baked it up.
Bake at 350 for 10-11 minutes. Always be careful with chocolate cookies, not to burn them. They may not look entirely done, but don't go over 12 minutes on an average-sized cookie or you'll risk burning your cookies. If you're going to err, do it on the side of underdone. Underdone = fudgy, brownie-like cookie. Overdone = burned cookie.
These are great warm, but they keep very well also. You'll still have a great cookie on day 2. As for day 3, we haven't experienced it personally. If you do, more power to you. Maybe your New Year's Resolutions have some hope after all.