In Search of the Rustica Bittersweet Cookie: Round 2

We are definitely getting closer. If you want to replicate your favorite cookie recruit Neighbor Sherry to help you. She found this version in The America's Test Kitchen Family Cookbook recently and we each gave it a go. I chose to go with bittersweet chocolate from Trader Joe's for melting and Ghirardelli bittersweet chips. The trouble with this cookie is that it easily trips my rich trigger, which is becoming more sensitive with each week.

Thick and Chewy Triple Chocolate Cookies

2 cups all-purpose flour
½ cup Dutch-processed cocoa powder
2 teaspoons baking powder
¾ teaspoon salt
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee
10 tablespoons (1 ¼ sticks) unsalted butter, softened
1 ½ cups packed light brown sugar
½ cup granulated sugar
16 ounces semisweet chocolate, melted and cooled
1 (12 ounce bag semisweet chocolate chips (2 cups)

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Whisk the flour, cocoa, baking powder, and salt together in a large bowl. In a separate bowl, whisk the eggs, vanilla, and instant coffee together until the coffee is dissolved.

Beat the butter and sugars together in a large bowl using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the egg mixture until incorporated, about 30 seconds. Beat in the melted chocolate, about 30 seconds, scraping down the bowl and beaters as needed.

Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Stir in the chips until incorporated. Cover the bowl with plastic wrap and let stand at room temperature until the consistency is scoop-able and fudge-like, about 30 minutes.

Working with 3 tablespoons of dough at a time, scoop the dough into balls, dip the top in granulated sugar and lay on three parchment-lined baking sheets, spaced about 2 inches apart. Bake the cookies, one sheet at a time until the edges are set and the tops are cracked but the centers are still soft and underdone (peek through the cracks to check the centers), 10 to 12 minutes, rotating the baking sheet halfway through baking.

Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

The America’s Test Kitchen Family Cookbook