INGREDIENTS:
1 cup + 1 Tbsp all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
8 ounces semi-sweet chocolate chips
2 eggs
1 tsp vanilla extract
5 Tbsp unsalted butter, softened to room temperature
3/4 cup light brown sugar
1/4 cup sugar
1 cup peanut butter chip chips
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.
Melt the 8 ounces of chocolate chips in the microwave until smooth.
In
a small bowl, whisk the eggs and vanilla. Set aside. With an electric
mixer, beat the butter until smooth and creamy – about 1 minute. Beat
in the sugars.
Mix in the beaten egg/vanilla until
incorporated. Add the chocolate and beat until combined. Add the dry
ingredients on slow speed. Fold in the chocolate chips and pb chips.
Chill dough for at least 30 minutes. Preheat oven to 350 degrees F.
Scoop
about 2 Tbsp of dough and roll into a ball. Bake for about 10 minutes,
or until the cookies have just begun to set with the centers still
appearing very soft. I also like to make them even BIGGER and bake 1-14 mins. They will firm up as they cool.
Allow cookies to cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.
adapted from Cooks Illustrated