Soft Double Chocolate Cookies

These are dangerously rich. The edges are slightly crisp but the whole of the cookie is soft like a brownie. They are great with icecream. Pretty simple to make yet packed with chocolate flavor.  I get 4 dozen out of this recipe but I like them on the smaller side because of how rich they are. I use a slightly over filled #7 scoop for my cookies which is about the same as a mounded tablespoon. 

Soft Double Chocolate Cookies adapted from The Gourmet Cookie Book

Makes 4 dozen

Ingredients

4 oz unsweetened chocolate *(or 3/4 cup unsweetened cocoa mixed with  4 tablespoons canola oil)

3 cups semisweet chocolate chips

1/2 cup unsalted butter (one stick) cut into chunks

4 large eggs room temperature

1 cup white sugar

1/2 cup brown sugar

1/2 cup + 1 tablespoon flour 

1/2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons vanilla

Directions

In a medium, microwave safe, bowl put unsweetened chocolate, 1 1/2 cups chocolate chips and butter. Melt in 30 second increments stirring in between each, until smooth. 

In a separate large bowl whisk together the eggs and sugars until thick, light colored, and fluffy. Really give it a good beating. 

Add vanilla and beat some more. 

In a small bowl stir together the flour, salt, and baking powder. 

Carefully fold the chocolate into the eggs.  

Stir in the flour and remaining 1 1/2 cups chocolate chips. 

Allow the dough to rest for 15 min.

Heat oven to 350 degrees.

Drop mounded tablespoon fulls onto parchment lined baking sheets and bake for 8-10 minutes. They should be puffy and cracked. Don't over cook them, they should be soft, but don't under cook them either or they will be too soft and doughy to handle. You will get a good measure of time after you bake the first batch. If they are under done, just slide them back in for another minute or two. I take them out of my oven at exactly 10 minutes. 

Let them cool and rest on the pan for 2 minutes before transferring them to a cooling rack.