Ingrédients pour Triple Chocolate Cookies
- 4 ounces unsweetened chocolate
- Bittersweet Chocolate Chips
- Unsalted Butter
- Instant Coffee
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup granulated sugar
- All Purpose Flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Semi Sweet Chocolate Chips
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Comment préparer Triple Chocolate Cookies
- Melt 4 ounces unsweetened chocolate, 6 ounces bittersweet chocolate chips, and 1/2 cup (1 stick) unsalted butter in a heatproof bowl set over a saucepan of simmering water, stirring frequently until completely smooth and glossy.
- Remove the bowl from the pan and set aside to cool slightly.
- In a small bowl, stir together 1 teaspoon instant coffee powder and 1 teaspoon vanilla extract until dissolved.
- In a large bowl, beat 2 large eggs and 1 cup granulated sugar with an electric mixer at medium-high speed until very thick and pale, about 4 minutes.
- Add the vanilla/coffee mixture and beat until incorporated, about 20 seconds.
- Reduce speed to low, add the cooled chocolate mixture, and mix until thoroughly combined, about 30 seconds.
- In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- Using a large rubber spatula, gently fold the flour mixture and 1 cup semisweet chocolate chips into the batter.
- Cover the bowl with plastic wrap and let stand at room temperature for 20 to 30 minutes until the batter firms up.
- Meanwhile, adjust oven racks to upper and lower middle positions and preheat oven to 350°F (175°C).
- Line two large baking sheets with parchment paper.
- Using a heaping tablespoon of batter per cookie, place cookies 2 inches apart on the prepared sheets.
- Bake until cookies are shiny and cracked on top, 11 to 14 minutes, rotating baking sheets top to bottom and front to back halfway through baking.
- Transfer baking sheets to wire racks and cool completely on the baking sheets before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
136g
Fat
96g
Carbs
16g
