Triple-Threat Chocolately Chocolate Chocolate Chip Cookies

No that title does not have any extra "Chocolate" in it...they are all in there I promise. I made these yesterday, and man oh man, they are the best thing I have ever baked...warning! you may not be able to stop eating them!

Thick and Chewy Triple Chocolate Cookies
(from The America's Test Kitchen Family Baking Book)

2 cups all-purpose flour
1/2 cup dutch-processed unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
2 teasoons instant coffee
2 teaspoons vanilla extract
10 Tbsp (1 1/4 sticks) unsalted butter softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
16 oz semisweet (~60% cacao) melted and cooled
2 cups semi sweet chocolate chips

2 baking sheets
3 bowls (2 med, 1 lrg)

Line 2 large baking sheets with parchment (or use a silicone liner which I did and it worked fine)

Whisk the flour, cocoa, baking powder, and salt in a med bowl.
Whisk the eggs, coffee, and vanilla in another med bowl, until the coffee is disolved.

In the large bowl cream the butter and sugars with a mixer (set on med-ish speed), until light and fluffy (3-6 min).
Beat in the egg mixture, until just combined, about 30 sec.
Beat in the melted cooled chocolate, until just combined, about 30 sec.

With mixer on low speed slowly add the flour mixture, until just combined.
Stir in the chips (I could not get my mixer through the dough much less get any chips into it at this point so I just added them to inidivdual cookie balls later).

Preheat the oven to 350 degrees F.
Cover the bowl of dough and let stand at room temp, for about 30 minutes, until the dough is the consistency of scoopable fudge.

Working with 3 tbls of dough at a time, roll the dough into balls (and squish in the choc chips), lay them on the baking sheets about 2 inches apart.
(The shape doesn't change much during cooking, so I would recommend flattening them just a bit, and you can lay them a bit closer together.)

Bake for 10-15 min (I needed 15) until the edges of the cookies are set (and a cooked crust is formed on top).
(The cookies will not bake through but remain raw inside until cooled.)

Let them cool on the baking sheet for about 10 minutes (moving them will be impossible because they are practically liquid inside).
Eat them!

If you want just a few fresh cookies at a time, spread out over a few days, you can freeze the rolled cookie dough balls and bake them frozen whenever you feel a craving (they just need a few extra minutes in the oven). I did this for breakfast this morning and it was delightful!