Thick & Chewy Triple Chocolate Cookies

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Nutrition per serving    (USDA % daily values)


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Ingredients for 42 servings

1 cup ½ packed light brown sugar

Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10 minutes, rotating the baking sheets from front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets about 10 mi

4 large eggs

2 cups unbleached all-purpose flour

10 tablespoons (1 ¼ sticks) butter, softened but still cool

cup ½ Dutch-processed cocoa or unsweetened baking cocoa

cup ½ granulated sugar

inch Meanwhile, adjust the oven racks to the upper and lower middle positions and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Scoop the dough onto the prepared baking sheets with a 1 ¾ ice cream scoop, spacing mounds of do

16 ounces semisweet chocolate, chopped

2 teaspoons vanilla extract

teaspoon ½ salt

inch Sift together flour, cocoa, baking powder and salt a medium bowl; set aside

inch Either by hand or with an electric mixer, beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat sugars until combined, about 45 seconds; the mixture will look granular. Reduce the speed to low and gradually beat in the egg

inch Melt the chocolate a medium heatproof bowl set over a pan of almost-simmering water, stirring once or twice until smooth; remove from heat. In a small bowl beat the eggs and vanilla lightly with a fork

12 ounces (about 2 cups) semi sweet chocolate chips (optional)

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