Triple-Chocolate Cookies

These cookies are so fudgy and rich they're almost more like brownies than cookies. They are amazing on their own and are perfect to use for ice cream sandwiches. I like them with raspberry or strawberry ice cream; dulce de leche or coffee ice cream would be amazing too! You can also stir a little grated orange zest into the dough with the dry ingredients, or use m&ms or peanut butter chips in place of the chocolate chips.

10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup plus 2 teaspoons all-purpose flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon cinnamon
1/4 teaspoon ground ancho chile
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup plus 1 tablespoon sugar
5 tablespoons unsalted butter, room temperature
3 eggs
1 1/2 teaspoons vanilla extract
6 ounces (1 cup) white chocolate chips

Preheat the oven to 350°F. Line 2 rimmed baking sheets with parchment paper or use sil-pat liners. Melt the chocolate in the microwave at 50% power in 30-second intervals or in the top of a double boiler. Let the chocolate cool 10 minutes.

Meanwhile, sift together the flour, cocoa powder, cinnamon, ancho powder, baking powder, and salt into a bowl. Using an electric mixer on medium speed, beat the sugar and butter in another medium bowl until crumbly. Add the eggs, 1 at a time, beating well after each addition. Continue to mix on medium speed until the mixture is light, pale, and creamy, about 5 minutes. Add the melted chocolate and vanilla and beat just until blended. Fold in the dry ingredients, then fold in the chocolate chips.

Drop the cookie dough by 1/4 cupfuls (or use a #20 ice cream scoop) onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 baking sheet at a time, until tops are evenly cracked but cookies are not yet firm to touch, about 16 minutes. Let the cookies cool completely on baking sheets before storing. Store in an airtight container up to 3 days.

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