Thick and Chewy Triple Chocolate Cookies

If you love chocolate as much as I do, these cookies are your dream.  They have a nice crisp outside, and a thick and chewy center (just as promised!).  I suggest serving them warm, either fresh out of the oven or nuking them in the microwave for about 10 seconds.

In case these look familiar, these cookies look almost identical to Molly's Brownie Cookies - these do not remind me of a brownie at all.  They are BOTH amazing though.

Thick and Chewy Triple Chocolate Cookies
Source:  The America's Test Kitchen Family Cookbook
Yields:  approximately 30 cookies
Prep Time:  10 minutes  Total Time:  1 hour and 15 minutes plus cooling time

Ingredients
2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
2 teaspoons baking powder
3/4 teaspoon salt
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee
10 tablespoons unsalted butter, softened (equivalent to 1 1/4 sticks)
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
16 ounces semisweet chocolate, melted and cooled
2 cups semisweet chocolate chips (12-ounce bag)

Directions
1. Adjust an oven rack to the middle position and heat the oven to 350F degrees.  Whisk the flour, cocoa, baking powder and salt together in a large bowl.  In a separate bowl, whisk the eggs, vanilla and instant coffee together until the coffee is dissolved.

2.  Beat the butter and sugars together with a standing or electric mixer on medium speed until light and fluffy, 3 to 6 minutes.  Beat in the egg mixture until incorporated, about 30 seconds.  Beat in the melted chocolate, about 30 seconds, scraping down the bowl and beaters as needed.

3.  Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds.  Stir in the chips until incorporated.  Cover the bowl of dough with plastic wrap and let stand at room temperature until the consistency is scoopable and fudge-like, about 30 minutes.  Roll 2 tablespoons of dough at a time into balls and lay on a parchment-lined baking sheet, spaced about 2 inches apart.  Bake the cookies until the edges are set and the tops are cracked but the centers are still soft and under-done (peek through the cracks to check the centers), 10 to 12 minutes, rotating the baking sheet halfway through baking.