Quadruple Chocolate Cookie
I am very proud of this cookie, because it's mine all mine. Kinda. I was looking around for something new, something different to put in the Saturday Cookie Rotation. I had been watching an America's Test Kitchen DVD and they baked a pretty good looking chocolate cookie. I'm not a fan of too much chocolate, but I decided to give them a go. I printed out the free recipe at America's Test Kitchen's website -- but I also have a premium content membership so I found a couple of more recipes. I read them all through and decided that there were way too many ingredients and way too complicated for a lazy Saturday afternoon and decided to take a nap instead.
Later that afternoon, my husband called and woke me up (and because I felt guilty for sleeping when he was out working) I changed my mind about baking. When he asked if I needed anything from the store, I tried to remember the ingredients and rattled off several things that I know I needed. Unfortunately, what happened is that all four recipes had fused in my mind and I didn't have all the ingredients to make any one recipe. And this is what happened:
INGREDIENTS:
- 5 ounces of unsweetened chocolate, chopped
- 1 4 ounce bar of bittersweet chocolate, chopped
- 7 tablespoons of unsalted butter cut into cubes
- 1/4 cup Dutch processed cocoa
- 2 teaspoons instant coffee
- 2 teaspoons vanilla extract
- 3 large eggs, at room temperature
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon table salt
- 1 cup semisweet chocolate chips
- 1.69 ounce pack of Plain M & Ms (this is the size you get at the check out line at the grocery store)
- 3/4 cup roughly chopped pecans
- Melt the unsweetened chocolate and bittersweet chocolate only along with the butter in a heatproof bowl set over a simmering pan of water, stirring often, until completely smooth and glossy. Remember to not let the water in the pan touch the bottom of the bowl. Set aside to cool a little while you continue on.
- Stir the coffee powder and vanilla extract together in a small bowl until the powder is dissolved. Set aside.
- In a large bowl, at medium speed, beat the eggs and sugar until very thick and pale. Depending on your mixer that could take up to 4 minutes.
- Add coffee/vanilla mixture and beat until incorporated -- about 20-30 seconds.
- Reducing the mixer speed to low, add the melted chocolate mixture and mix until totally combined -- approximately 30-40 seconds.
- In a medium bowl, combine flour, baking powder and salt. Whisk together.
- Fold flour mixture, the semi-sweet chocolate chips, M&Ms and chopped pecans into the batter.
- Cover bowl with plastic wrap and refrigerate for 20 - 30 minutes. Batter will really firm up.
- Adjust oven rack to middle position.
- Preheat oven to 350 degrees.
- Cover cookie sheet with parchment paper.
- Using one heaping tablespoon of batter per cookie, place cookies about 2 inches apart on prepared baking sheet.
- Bake for 11 - 14 minutes, until the cookie is glossy and cracked on the top. Inside the cracks, the cookie will still look quite raw.
- Let the cookies sit on the cookie sheet for 2 or 3 minutes before transferring to a wire rack.
