Thick and Chewy Triple Chocolate Cookies

I am not a fan of chocolate.
Seriously, these almost make me gag.
BUT, I know many people love chocolate and I was making cookies (34 dozen to be exact) for church. I wanted to make a variety, and I thought the dark color would add dimension to the tray.

Note: Mine are boring, Gabrielle's are colorful.

Thick and Chewy Triple Chocolate Cookies
(I changed a few things, my changes are after the recipe)

2 cups flour
1/2 cup Dutch Processed cocoa powder
2 tsp baking powder
3/4 tsp salt
4 lg eggs
2 tsp vanilla
2 tsp instant coffee
1 1/4 sticks unsalted butter
1 1/2 cup brown sugar
1/2 cup white sugar
16 oz melted semisweet chocolate, cooled
2 cups semisweet chocolate chips

1. Whisk together eggs, vanilla and instant coffee, set aside.
2. Cream butter and sugars until light and fluffy, 4-5 minutes.
3. Add egg mixture to butter mixture. Mix until incorporated.
4. Beat in melted chocolate, scraping down the bowl as needed. Mix well.
5. Add baking powder, salt, and cocoa powder. Mix well.
   
6. Add flour until combined.
7. Stir in chocolate chips.
8. Cover and let sit for 30 minutes at room temperature. The mixture will thicken.
   
9. Drop dough onto parchment lined baking sheet. I used my medium cookie scoop which holds 2 T of dough.
   
   
10. Bake at 350* for 8 - 10 minutes. The cookies are done when the edges are set, and the tops are cracked but centers are still soft and slightly underdone.
    
11. Cool on the baking sheet for 10 minutes. Makes 4-5 dozen medium sized cookies.
    

My Changes:

• used slightly less instant coffee, about 1 1/2 tsp
  
• I didn't have enough brown sugar so I used 1/2 cup brown sugar and 1 1/2 cups white sugar
• I used milk chocolate chips instead of semisweet, but kept the melted chocolate semisweet
  
• I added 1 cup white chocolate chunks and reduced the milk chocolate chips to 1 1/2 cups