Thick and Chewy Triple Chocolate Cookies

When I want a "death by chocolate" cookie recipe, this is it.  With cocoa powder, chocolate chips and a whole pound of melted chocolate, these cookies are packed with dark chocolate flavor.  These also keep quite well in the freezer.  These cookies can be a bit expensive to make if you buy a pound of baking chocolate bars from the grocery store.  I've started using Trader's Joe's Pound Plus bars for baking.  They run about $5 for just over a pound.  Dutch-processed cocoa is also pretty expensive.  I compromise and buy the Hershey's "Special Dark" baking cocoa, which is a mix of natural and Dutch-processed cocoa.

Thick and Chewy Triple-Chocolate Cookies
Yields about 40-50 cookies
Ingredients:
2 cups (10 ounces) all-purpose flour
1/2 cup (1 1/2 ounces) Dutch-processed or regular cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 pound semisweet chocolate, chopped
4 large eggs
2 teaspoons vanilla extract
10 tablespoons unsalted butter, softened
1 1/2 cups packed (10 1/2 ounces) light brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 1/2 cups semisweet chocolate chips

Directions:
1. Whisk flour, cocoa, baking powder, and salt together in medium bowl; set aside.

2. Microwave chocolate at 50 percent power for 2 minutes.  Stir chocolate and continue heating until melted, stirring every additional 30 seconds; set aside to cool slightly.  Whisk eggs and vanilla in small bowl.

3. Beat the butter, brown sugar, and granulated sugar at medium speed until combined, about 45 seconds; mixture will look granular.  Reduce speed to low, gradually add egg mixture, and mix until incorporated, about 45 seconds.  Add melted chocolate in steady stream and mix until combined, about 40 seconds.  Add dry ingredients and mix until just combined.  Do not overbeat.  Stir in the chocolate chips.  Cover bowl with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes.  While dough is resting, adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees.  Line two baking sheets with parchment paper or silpat liners.

4.  Working with about 2 tablespoons of dough at a time, roll into balls and place about 1 1/2 inches apart on prepared baking sheets.

5.  Bake until edges of cookies have just begun to set but centers are still very soft, about 10 minutes, switching and rotating the sheets halfway through baking.  Let cookies cool on baking sheets for 10 minutes; transfer cookies to wire rack and let cool to room temperature.

Source: Cook's Illustrated Cookbook and melskitchencafe.com