Triple Chocolate Chip Cookies

Submitted By: Downhome

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Difficulty: easy Prep Time: Fifteen Minutes Total Time: More than 1 hour

2 cups flour
1/2 cup Dutch-processed cocoa powder
2 tsp baking powder
1/2 tsp salt
12 oz semisweet chocolate, chopped
4 oz bittersweet chocolate, chopped (the original recipe calls for all semi-sweet chocolate)
4 large eggs
2 tsp vanilla extract
2 tsp instant coffee or espresso powder (I used 1 1/2 teaspoons)
10 tbsp unsalted butter, softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
1 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips

In a small bowl whisk the flour, cocoa powder, baking powder, and salt. Melt the semi-sweet and bittersweet chopped chocolate in medium heatproof bowl. Be careful not to scorch or burn chocolate. Set aside to cool. In a small bowl whisk the eggs, vanilla and Espresso powder until combined. In a mixing bowl, beat the butter until smooth and creamy. Add sugar and beat another minute. Add the egg mixture until well mixed. Gently add the melted and cooled chocolate and beat until combined. Slowly add the flour mixture and beat until just combined. Do not over beat. Cover with dough with lid or plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes.
Preheat oven to 350°F. Line baking sheet with parchment paper. Scoop dough onto sheet and bake for 10-12 minutes or until edges are set but centers are soft. Allow cookies to cool on sheets about 10 minutes before transferring to racks to cool completely.