Triple Chocolate Chip Cookies

I've been craving chocolate chocolate chip cookies lately. New Years Resolutions? Ha! Anyway, these are amazing. I substituted half the chocolate chips for butterscotch chips, but do as you will. With all that chocolate, they will be delish either way.

Triple Chocolate Chip Cookies

2 cups all-purpose flour
1/2 cup cocoa powder
2 tsp. baking powder
1/2 tsp. salt
16 oz. semisweet chocolate, chopped {I used a cup of chocolate chips and it was great!}
4 large eggs
2 tsp. vanilla extract
10 tbsp. unsalted butter, softened but still cool
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
2 cups semisweet chocolate chips

Combine the flour, cocoa powder, baking powder and salt in a medium bowl. Whisk together; set aside.

Melt the chocolate in a heatproof bowl set over simmering water until completely melted and smooth; remove from the heat. (Alternatively, microwave the chocolate in 30 second intervals, mixing thoroughly in between, until melted and smooth.) In a small mixing bowl, combine the eggs and vanilla; stir well with a fork to dissolve; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter at medium speed until smooth and creamy, about 5 seconds. Mix in the sugars until well combined, about 45 seconds – the mixture will look granular. Reduce the mixer speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the chocolate to the bowl in a steady stream and continue beating until combined, about 40 seconds. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix just until incorporated, being careful not to overbeat. Fold in the chocolate chips with a rubber spatula. Cover the bowl with plastic wrap and let stand at room temperature until the consistency is scoopable and fudge-like, about 30 minutes. {I, Angie, did not let them sit for 30 minutes, and they turned out just fine.}

Meanwhile, preheat the oven to 350° F. Line 2 baking sheets with parchment paper. Scoop the dough onto the prepared baking sheets with a 1 ¾-inch cookie dough scoop, spacing the dough balls about 1 ½ inches apart.

Bake until the edges of the cookies have just began to set but the centers are still very soft, about 10 minutes, rotating the sheets halfway through baking. Cool the cookies on the sheets about 10 minutes, transfer to cooling racks and allow to cool completely. Cool the baking sheets before baking more batches with the remaining dough.

Recipe from Annie's Eats.

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