Triple Chocolate Cookies

These are very chocolatey, and best in the first couple days after making them. The recipe recommends using an ice cream scoop ("about 1 1/2 inches in diameter") to scoop the cookies onto the sheet; if you do that, you'll get about 3 1/2 dozen cookies from the recipe. I would suggest using pasteurized eggs in this, since it's completely impossible to resist the cookie dough.

Triple Chocolate Cookies

2 cups flour
1/2 cup cocoa powder
2 tsp baking powder
1 tsp salt
16 ounces semi-sweet chocolate, chopped & melted
4 eggs
2 tsp vanilla
2 tsp espresso powder
10 Tbsp unsalted butter, softened
1 1/2 cups brown sugar
1/2 cup sugar
12 oz semi-sweet chocolate chips

-Sift together the flour, cocoa, baking powder, and salt in a medium bowl; set aside.
-Beat eggs and vanilla together lightly with a fork. Sprinkle the espresso powder over the mixture and then set aside.
-In the bowl of a standing mixer (use the paddle attachment), beat the butter on medium for a few seconds. Add the sugars and beat together 45 seconds. Reduce speed to low and gradually beat in the egg mixture until incorporated. Add the melted chocolate in a steady stream until combined. Scrape the bottom and sides of the bowl with a spatula.
-With the mixer on low, add the flour mixture and mix until combined - do not overmix. Fold in the chocolate chips.
-Cover with plastic wrap and let it sit at room temperature about 30 minutes, until fudge-like and scoopable.
-Meanwhile, adjust oven racks to upper- and lower-middle positions and heat to 350. Line 2 cookie sheets with parchment paper.
-Scoop dough onto cookie sheets (you'll need to do 2 batches of 2 sheets each). Bake until the edges have begun to set, but middles are still soft - about 10 minutes. Do not overbake. Switch the cookie sheets from front to back and from top to bottom racks halfway through baking.
-Cool the cookie on the racks for 10 minutes, then slide the parchment paper with cookies on top onto cooling racks.