Triple Threat Chocolate Chip Cookies - My Way

This week's Project Pastry Queen challenge is Triple Threat Chocolate Chip Cookies (thank you for this week's selection, Rebecca!).  They contain chocolate and chocolate, and in case there wasn't enough, more chocolate.  With just enough sugar to hold them together.

Look how crackly and crinkly these bites of almost heaven look!   Crunchy outside, mousse-like inside.  Who could ask for anything more?  Besides a glass of milk?

As usual, I made the challenge recipe my way.  Actually, youngerSon's way -- without the pecans and walnuts.  Normally I like nut-studded cookies.  But these have so much going for them that I didn't miss 'em a bit.

The recipe is supposed to make 48 cookies.  Since I don't own a 1 3/4 inch scoop to measure out the dough, I guestimated a couple generous tablespoons per cookie and managed to eek out 39 2-inch  ones.  Your mileage may vary.

The cookies are supposed to keep for up to 3 days.  That's so silly.  They will barely last a day.

Triple Threat Chocolate Chip Cookies
Recipe from The Pastry Queen, ingredients list at Through the Looking Glass (just ignore the marshmallows and nuts)

Makes around 3-4 dozen cookies

Start pulling out the ingredients from the pantry.  Realize that you don't have bittersweet chocolate.  Sneak in more semi-sweet chocolate and hope that no one will notice.

Coarsely chop up the pretend bittersweet and unsweetened chocolate.  Melt chocolates along with butter in a small saucepan over very low heat, stirring often until chocolate is entirely melted and smooth.  Remove from heat and let cool.

Pour eggs and sugar into a large mixing bowl.

Beat at medium speed for 3 minutes, until mixture is pale yellow and fluffy.

Add vanilla and cooled melted chocolate (don't cheat or you'll cook the egg mixture).

Beat at medium speed for another 2 minutes.  It will look like mousse or frosting.

Add flour, baking powder and salt.  Mix at low speed just until the flour is blended in.  Then stir in chocolate chips and nuts (if using).

Let dough rest for 20 minutes.  It will still be soft and sticky, but a little easier to work with.  In the meantime, preheat oven to 350F and line a couple of baking sheets with parchment paper.

Plop very generous tablespoons of dough (about 2 measured tablespoons) onto prepared cookie sheets.  Wet a fingertip with cold water (preferably the one you weren't using to taste the dough) and press down the dough slightly.

Pop cookie sheets into oven.  Bake for 10 minutes, or until cookies start to crack and look dry-glossy (instead of uncooked glossy.  You will be able to tell the difference when you see it).  Are these awesome or what?

Remove cookie sheets from oven and place on a heat-proof surface.  Let cookies cool for a few minutes, then slide parchment, along with the cookies, onto a cooling rack.  Let cool completely before eating.  Store leftovers, if any, tightly covered, at room temperature for up to 3 days.

Thought I saw a stray chocolate chip roll over here.