Double Chocolate Cookies
Using both semisweet chocolate and cocoa produces a deep chocolate flavor in these cookies. If you really want chocolate, add chocolate chips for Triple Chocolate Cookies.
Beat eggs and vanilla with a fork, sprinkle with coffee powder and set aside to dissolve.
Melt the 2 cups chocolate chips and set aside.
Beat butter until smooth, add sugars, then eggs one at a time, beating after each.
Add the melted chocolate in a steady stream while beating on low.
Add the flour mixture while beating on low and mix until combined, about 40 seconds. Do not over beat.
Mix in the chocolate chips, if using.
Cover and store at room temperature for 30 minutes. This should allow the mixture to thicken up enough to scoop easily.
Preheat oven to 350°F [180°C]
Using a 1¾” food scoop, place the balls of dough on parchment line baking sheets.
Bake 10 minutes. Cool another 10 minutes on the sheets before removing.
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