They are very rich and have a wonderful, cracked surface. For chocolate lovers only.
1¼ cups flour
3 ½ tablespoons unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt
20 ounces bittersweet chocolate, chopped
10 tablespoons unsalted butter, softened
2¼ cups sugar
6 large eggs, at room temperature
1 tablespoon pure vanilla extract
2 cups bittersweet chocolate chips
1. Heat oven to 350 degrees. Line cookie sheets with parchment paper.
2. Sift together flour, cocoa, baking powder and salt. Set aside.
3. Melt chopped chocolate in a bowl over, but not touching, simmering water, stirring occasionally until smooth. Remove bowl from water. Cool 5 to 10 minutes. Set aside.
4. Using an electric mixer on medium, cream butter and sugar.
5. Add eggs, one at a time, mixing until incorporated.
6. On high speed, beat for a few minutes until light, creamy and pale.
7. Mix in melted chocolate and vanilla just until combined.
8. Fold in dry ingredients with a rubber spatula. Fold in chocolate chips.
9. Scoop dough quickly, before it firms up, onto prepared pans in scant 1/4-cup dollops. (It’s easiest to use a 2-ounce ice cream scoop, filled 3/4 full). Space the cookies 2 inches apart. Flatten each mound slightly with a damp hand.*
10. Bake cookies until they are evenly cracked all over the tops and softly set, 14 to 16 minutes, rotating pan halfway through. If you have 2 pans in the oven, switch them between racks, too. (If baking in batches, don’t refrigerate the scooped dough. They will not spread properly.) Cool completely before using a metal spatula to separate cookies from parchment.
* I used my 2 tablespoon scooper and didn’t flatten them and they were fine.
One Internet source recommended sprinkling them with fleur de sel after scooping.
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