Recipe from America's Test Kitchen
The key to the fudgy texture of these cookies is letting them cool directly on the baking sheets. Avoid using bittersweet bar
chocolate--the cookies will be too rich and won't hold their shape. Makes 26 cookies
3 ounces unsweetened chocolate,chopped
1 1/2 cups bittersweet chocolate chips
7 tablespoons unsalted butter , cut into pieces
2 teaspoons instant coffee
2 teaspoons vanilla extract
3 large eggs , at room temperature
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon table salt
1 1/2 cups semisweet chocolate chips
Melt unsweetened chocolate, bittersweet chips, and butter in heatproof bowl set over saucepan of simmering water, stirring
frequently, until completely smooth and glossy.
Remove bowl from pan and set aside to cool slightly.
Stir coffee powder and vanilla extract together in small bowl until dissolved.
Beat eggs and sugar in large bowl with electric mixer
at medium-high speed until very thick and pale, about 4 minutes.
Add vanilla-coffee mixture and beat until incorporated, 20 seconds.
Reduce speed to low, add chocolate mixture, and mix until thoroughly combined, about 30 seconds.
Whisk flour, baking powder, and salt together in medium bowl.
Using large rubber spatula, fold flour mixture and semisweet chips
Cover bowl with plastic wrap and let stand at room temperature for 20 to 30 minutes until batter firms up (it will more
closely resemble thick brownie batter than cookie dough).
Meanwhile, adjust two oven racks to upper- and lower-middle positions and heat oven to 350 degrees.
Line two large baking sheets
with parchment paper.
Using 1 heaping tablespoon batter per cookie, place cookies 2 inches apart on prepared baking 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 time.
Transfer baking sheets to racks and cool cookies completely, on baking sheets, before serving.