Ingredients

The following ingredients have 48 Servings
  • 1 pound 450g bittersweet or semisweet chocolate, coarsely chopped
  • 4 tablespoons 60g salted butter
  • 1/2 cup 70g flour
  • 1/2 teaspoon baking powder (preferably aluminum-free)
  • 1/4 teaspoon salt
  • 4 large eggs (at room temperature)
  • 1 3/4 cups 350g sugar
  • 1 teaspoon vanilla extract
  • 2 1/2 cups 320g chopped bittersweet or semisweet chocolate (or chips)
  • Optional: flaky sea salt

Instruction

  • In a heavy small pot over simmer, stir together the 1lb chocolate with 4 TB butter until just melted and smooth; take care not to let it burn. Remove from heat and set aside. In a small bowl, whisk together the flour, baking powder and salt. Set aside.
  • In a stand mixer fitted with the whisk attachment, beat together eggs, sugar, and vanilla on high speed until a well-defined ribbon is formed, about 5 minutes. Switch to low speed and gently mix in the melted chocolate. Using rubber spatula, fold in the dry mixture, followed by chocolate chips; dough will be wet. Cover and chill at least an hour.
  • Preheat the oven to 350ºF (180ºC). Line baking sheets with parchment paper or silicone baking mats. Form rounded tablespoons of cookie dough and place 2 inches apart on pans.
  • Bake about 8 minutes, until tops are cracked and have puffed up; do not over bake. Cookies will seem under-baked, but will set upon cooling. If desired, sprinkle lightly with a bit of sea salt. Let cookies cool completely on baking sheets before carefully removing.