The reason that I made these cookies is because the Husband is leaving for a month long work trip to the Netherlands. He loves chocolate! While I was running some errands, he watched “America’s Test Kitchen.” Yes, I have him hooked on cooking shows. On the episode he watched today, they made Triple-Chocolate Cookies. He started drooling over them and I thought that I have everything I would need to make them. I ended up being wrong, which is why this is called Quadruple Chocolate Cookies instead of just Triple Chocolate Cookies.

I have also decided to include these cookies into Sugar High Friday#41. The theme is Sweet Gifts and is being hosted by Habeas Brulee. I had always enjoyed participating in round-ups when the food blog was up and running that I hope I can continue that participation here.

Before getting to the recipe, I also want to mention that the Husband called these a “repeat recipe.” Since I very rarely repeat a recipe, he always has to single out the recipes that he would like to eat again. They are usually all desserts.

Without further ado…

Quadruple Chocolate Cookies

Makes about 20 cookies

• 4 ounces unsweetened chocolate , chopped
• 1/2 cup bittersweet chocolate, chopped
• 1 1/2 cups milk chocolate chips, divided
• 7 tablespoons unsalted butter , cut into pieces
• 2 teaspoons instant coffee
• 2 teaspoons vanilla extract
• 3 large eggs , at room temperature
• 1 cup sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon table salt
• 1/2 cup semisweet chocolate, chopped (or chips)

1. Melt unsweetened chocolate, bittersweet chocolate, 1/2 cup milk chocolate chips and butter in heatproof bowl set over saucepan of simmering water, stirring frequently, until completely smooth and glossy. Remove bowl from pan and set aside to cool slightly.
2. Stir coffee powder and vanilla extract together in small bowl until dissolved. Beat eggs and sugar in large bowl with electric mixer at medium-high speed until very thick and pale, about 4 minutes. Add vanilla-coffee mixture and beat until incorporated, 20 seconds. Reduce speed to low, add chocolate mixture, and mix until thoroughly combined, about 30 seconds.
3. Whisk flour, baking powder, and salt together in medium bowl. Using large rubber spatula, fold flour mixture and semisweet chocolate and remaining 1 cup milk chocolate chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 20 to 30 minutes until batter firms up (it will more closely resemble thick brownie batter than cookie dough).
4. Meanwhile, adjust two oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line two large baking sheets with parchment paper. Using 1 heaping tablespoon batter per cookie, place cookies 2 inches apart on prepared baking sheets (see photo, right). Bake until cookies are shiny and cracked on top, 11 to 14 minutes, rotating baking sheets top to bottom and front to back halfway through baking time. Transfer baking sheets to racks and cool cookies completely, on baking sheets, before serving.