Name: Triple-Chocolate Cookies
Yield: Makes about 16
Ingredients: 10 ounces bittersweet (not unsweetened) or semisweet 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

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Recipe information

Yield
Makes about 16

Ingredients

10 ounces bittersweet (not unsweetened) or semisweet 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

Preparation

Step 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.
Step 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.
Step 3
Drop chocolate cookie batter by 1/4 cupfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 baking sheet at a time, until tops are evenly cracked but cookies are not yet firm to touch, about 16 minutes. Cool cookies completely on baking sheets. Using metal spatula, carefully transfer 4 cookies to each of 4 large resealable plastic bags, arranging in single layer. Freeze cookies overnight. (Can be made 3 days ahead. Keep frozen.)