- ½ cup unsalted butter
- 12 ounces (375 grams) bittersweet chocolate, cut into small chunks
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- 1½ cups granulated sugar
- 2 teaspoons vanilla extract
Preheat oven to 350 F.
Line the cookie sheets with parchment paper.
Melt butter and 4 ounces (120 grams) chocolate chunks in a heavy pot over low heat, stirring until smooth. Remove from heat and cool slightly.
Combine flour, baking powder and salt in a medium bowl. In a large bowl, combine eggs, sugar and vanilla. Blend in chocolate mixture with the eggs and then stir in flour mixture. Lastly stir in remaining 8 ounces (250 grams) chocolate chunks.
Place dough on the cookie sheet in mounds of approximately 2 tablespoons, 2 inches apart.
Bake for 12 to 15 minutes, or until cookies are glossy, cracked on the surface and soft inside. Do not over bake. Remove cookies from cookie sheet and let cool on a wire rack. Makes approximately 20 3-inch cookies