Thick and Chewy Double-Chocolate Cookies

from melskitchencafe.com

**Resist the urge to bake the cookies longer than indicated; they may appear underbaked at first but will firm up as they cool.**

2 cups (10 ounces) all-purpose flour

½ cup (1 ½ ounces) baking cocoa

2 teaspoons baking powder

½ teaspoon salt

16 ounces semisweet chocolate, chopped (it is best not to substitute chocolate chips since they melt differently; I use Baker’s baking chocolate usually found in the baking aisle above the chocolate chips)

4 large eggs

2 teaspoons vanilla extract

10 tablespoons (1 ¼ sticks) butter, softened to room temperature

1 ½ cups (10 ½ ounces) packed light brown sugar

½ cup (3 ½ ounces) granulated sugar

1 ½ cups semisweet chocolate chips

Whisk together the flour, cocoa, baking powder, and salt in a medium bowl; set aside.

Melt the chocolate in the microwave (50% power for 2 minutes, then stir and microwave in 20 second intervals until chocolate is melted – be careful not to overheat or chocolate will sieze). In a small bowl, beat the eggs and vanilla lightly with a fork; set aside.

Beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in the sugars until combined, about 45 seconds; the mixture will look granular. Reduce the speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the chocolate in a steady stream and beat until combined, about 40 seconds. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined. Finally add the chocolate chips. Do not overbeat. Cover with plastic wrap and let stand at room temperature until the consistency is fudge-like, about 30 minutes.

Meanwhile, adjust the oven racks to the upper- and lower-middle positions and preheat oven to 350 degrees. Line 2 sheets with parchment paper or silpat liners (this is pretty important – if the cookies are baked on a greased baking sheet only, they will probably stick). Roll the dough into 1 ½ inch balls and place them on the cookie sheets, spacing them about 1 ½ inches apart.

Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10-11 minutes, rotating the baking sheets from top to bottom halfway through the baking time. Cool the cookies on the sheets about 5 minutes or until set and transfer to a cooling rack to cool completely. Repeat with remaining dough.