These are big and thick and kind of chewy. They're really good. I was thinking about adding calculated nutritional info to the recipes as I post them, but I don't think I'll start that with this recipe. I have a feeling that would be a bit frightening.

The original recipe called for regular semi-sweet chocolate chips and I substituted white chocolate last time I made this recipe. I like the inverted colors of the regular chocolate chip cookie and it stops the chocolatey-ness from being a bit overwhelming.

TRIPLE CHOCOLATE COOKIES

• 10 oz. flour (2 cups)
• 1/2 c. cocoa
• 2 tsp. baking powder
• 3/4 tsp. salt
• 4 eggs
• 2 tsp. vanilla
• 2 tsp. instant coffee
• 10 Tbsp. butter, softened (1.25 sticks)
• 10.5 oz. light brown sugar (1.5 cups)
• 4 oz. granulated sugar (1/2 cup)
• 16 oz. semi-sweet chocolate
• one 12 oz. bag white chocolate chips

In a metal bowl placed over a saucepan of simmering water (or a double boiler if you're fancy-schmancy), melt the semisweet chocolate. Set aside and let cool a bit.

In another bowl, combine the flour, cocoa, baking powder, and salt. Whisk to combine.

In yet another bowl, combine the eggs, vanilla, and instant coffee. Whisk until combined and the coffee is dissolved.

But the butter and sugars in the bowl of your mixer and beat on medium speed until creamed (the mixture will be lighter in color and fluffy), about 4
minutes. With the mixer on low, add the egg mixture and mix until combined. Again, with the mixer on low, add the melted chocolate and mix until combined. Repeat with the flour mixture, still on low until the flour is incorporated into the wet ingredients. Each of these steps will take only about 30 seconds. Stir in the chocolate chips by hand or with just a few pulses of the mixer.

Cover with plastic wrap and let stand at room temperature for about 30 minutes. The batter will thicken and become scoopable.

Preheat your oven to 350 °F. Line a sheet pan with parchment paper. Scoop the batter into about 2-inch-diameter balls (3 Tbsp. of batter) and place on the lined cookie sheet about 2 inches apart. Bake for 10-12 minutes, turning the pan halfway through. Let cool for 10 minutes on the sheet pan, then remove and allow to completely cool. (I had to do this in 3 batches to get all the cookies made.)

Source: Adapted from The America's Test Kitchen Family Cookbook