Quintuple Chocolate Cookies
Servings: 40 cookies
Ingredients
- 1.5 cups (9 ounces) bittersweet chocolate chopped
- ⅓ cup (46 grams) all-purpose flour
- 3 tablespoons (21 grams) unsweetened cocoa powder or cocoa powder blend (I used King Arthur Flour's triple cocoa blend)
- ¼ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 6 tablespoons (¾ stick) unsalted butter softened
- ¾ cup (150 grams) sugar
- ¼ cup (55 grams) lightly packed light brown sugar
- ¼ cup (55 grams) lightly packed dark brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs at room temperature
- 1 cup (6 ounces) semisweet chocolate chunks
- ¾ cups (4.5 ounces) milk chocolate chips
- 3 tablespoons cacao nibs
Instructions
- Preheat the oven to 350 F. Line two baking sheets with parchment paper.
- In a large microwave-safe bowl, microwave the chocolate on high for 2 to 3 minutes, stopping and stirring every 30 seconds until melted and smooth. Be careful not to continue cooking past this point.
- Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and all three sugars on medium speed until light and fluffy, about 2 to 3 minutes.
- Reduce the speed to low, add the vanilla, then the eggs one at a time, ensuring each is incorporated before adding the next. The batter at this point should be creamy-looking. With the mixer running on low, slowly pour in the melted chocolate, carefully avoiding pouring onto the paddle attachment, which will toss the chocolate back at you and your kitchen. Continue stirring until just combined.
- Remove the bowl from the stand mixer, then use a spatula or wooden spoon to fold in the flour mixture until just blended. Fold in the chocolate chunks, milk chocolate chips, and cacao nibs.
- If time allows, chill the dough for at least 6 hours, or up to one week, in the refrigerator. This will also make it easier to handle.
- Scoop the sticky dough using a 1.5-tablespoon #40 scoop (or an ice cream scoop) and drop onto the prepared baking sheets, spacing the cookies about 1.5-2 inches apart. After a rest in the refrigerator, the dough will be a bit crumbly, but you can just press it together to reform the balls if need be. At room temperature, this dough is quite sticky and will jam up your cookie scoop pretty quickly.
- Bake until the sides are hardened but the centers are still soft and slightly unset, about 10 to 11 minutes. Cool on baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack; cool completely. Repeat with remaining dough.