Ingredients

The following ingredients have 15 Servings
  • 1¼ cups all-purpose flour
  • 3 tablespoons + 1 teaspoon unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 20 ounces bittersweet chocolate (finely chopped)
  • 10 tablespoons unsalted butter (at room temperature)
  • 2¼ cups granulated sugar
  • 6 eggs (at room temperature)
  • 1 tablespoon vanilla extract
  • 2 cups semisweet or bittersweet chocolate chips

Instruction

  • Preheat oven to 350 degrees F. Line 2 or 3 baking sheets with parchment paper; set aside.
  • In a medium bowl, sift together the flour, cocoa powder and baking powder. Whisk in the salt and set aside.
  • Melt the chocolate by microwaving on 50% power, stirring every 30 seconds, until completely melted and smooth. Allow the chocolate to cool for 10 minutes.
  • Meanwhile, combine the butter and sugar in the bowl of an electric mixer and cream on medium speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Increase the speed to high and beat for 3 minutes, until the mixture is very light, creamy, and pale in color, scraping the bowl down as needed (the mixture will resemble a custard). Reduce the mixer speed to low and add the melted chocolate and vanilla extract, mixing just until combined. Use a rubber spatula to fold in the dry ingredients, then fold in the chocolate chips.
  • Scoop the cookies into 1½-ounce mounds (or a scant ¼ cup) about 2 inches apart on the prepared baking sheets. Flatten each mound of dough slightly with your hand (if the dough is still sticky dampen your hand to make it easier).
  • Bake the cookies until they are evenly cracked all over the tops and softly set, 14 to 16 minutes, rotating the pan halfway through the baking time.
  • Allow the cookies to cool completely before removing them from the baking sheets with a metal spatula. The cookies can be stored in an airtight container at room temperature for up to 5 days.