Monday again. The most painful day of the week. Although I can’t offer any good advice on how to get over the exhaustion and crankiness that you might feel (bad advice #23: eat
a two chocolate bars, to be on the safe side), I do have a recipe to share with you today that you should definitely make once you’ve recovered from the ill effects of Monday blues.
This cookie is a delicious hybrid of fudge brownie and chocolate chip cookie. It’s rich, chocolatey, and chewy. I used three kinds of chocolate here: bittersweet chocolate, unsweetened cocoa powder, and semisweet chocolate chips. And instant espresso powder, because coffee seems to complement chocolate very well.
Oh, and before I baked these cookies, I sprinkled some smoked sea salt (specifically, a kiawe smoked sea salt that Ray had gotten me as a souvenir from Hawaii!) on top of the dough for a little je ne sais quoi. Pardon my French. The combination of sweet and savory always does the trick, you know what I mean?
Also, this is not the time to be counting calories or showing restraints. As they say, Fuggedaboutit!
Triple Chocolate Cookies
(Makes about 2 dozens)
10 oz bittersweet chocolate, chopped
1 tsp instant espresso powder
½ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ tsp baking soda
¼ cup unsalted butter, at room temperature
½ cup granulated sugar
½ cup brown sugar
3 large eggs, at room temperature
1 ½ tsps vanilla extract
1 cup semisweet chocolate chips
½ tsp sea salt
Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
Place the bittersweet chocolate and espresso powder in a heat-proof bowl. Set the bowl over a pot of simmering water and melt the chocolate, stirring occasionally. Let the melted chocolate cool for at least 10 minutes.
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar until lightly and fluffy, about 2 minutes. Add the eggs one at a time, beating after each addition, then the vanilla extract, and beat until incorporated. Fold in the flour mixture with a rubber spatula until just combined. Stir in chocolate chips. Cover and refrigerate cookie dough for one hour.
Scoop heaping tablespoons of the dough onto the prepared baking sheets. Sprinkle sea salt over the cookie dough. Bake for 12 to 14 minutes, or until the surfaces of the cookies appear dry. Remove from oven, leave the cookies on the baking sheets for 2 minutes, and then transfer to a cooling rack.