Ingredients: |
Ingredients: 2 c. all-purpose flour
½ c. cocoa
2 tsp. baking powder
½ tsp. salt
1 pound semisweet chocolate, chopped
4 large eggs
2 tsp. vanilla extract
2 tsp. instant coffee or espresso powder
10 tbsp. butter, softened
1½ c. packed light brown sugar
½ c. sugar
2 c. peanut butter chips
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Directions: |
Directions: Heat oven to 350º. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, and salt together in medium bowl; set aside.
Microwave chocolate at 50% power for 2 minutes. Stir chocolate and continue heating until melted, stirring once every additional minute; set aside to cool slightly. Whisk eggs and vanilla together in medium bowl, sprinkle instant coffee over top to dissolve, and set aside.
Beat butter, brown sugar, and granulated sugar at medium speed until combined, about 45 seconds; 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, scraping down bowl as needed.
With mixer still running on low, add dry ingredients and mix until just combined. Do not overbeat. Gently stir in peanut butter chips. Cover bowl of dough with plastic wrap and let stand at room temperature until consistency is scoop-able and fudge-like, about 30 minutes.
Using a 2 tablespoon size cookie scoop place balls 1½ in. apart on prepared baking sheets.
Bake until edges of cookies have just begun to set but centers are still very soft, about 10 minutes, switching and rotating baking sheets halfway through baking. Let cookies cool on baking sheets for about 10 minutes and then transfer cookies to wire rack and let cool to room temperature. |
This recipe for Ultimate Chocolate Peanut Butter Chip Cookies is from