Thick and Chewy Double-Chocolate Cookies

Amy

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

ingredients

2 cups all-purpose flour
1/2 cup baking cocoa
2 t. baking powder
1/2 t. salt
16 ounces semisweet chocolate, chopped (or melt the equivalent of semi-sweet chocolate chips)
4 large eggs
2 teaspoons vanilla extract
1 1/4 sticks butter, softened to room temperature
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
1 1/2 cups semisweet chocolate chips

1
Whisk together the flour, cocoa, baking powder, and salt in a medium bowl; set aside.
2
Melt the chocolate in the microwave. Be careful not to overheat or chocolate will seize. In a small bowl, beat the eggs and vanilla lightly with a fork; set aside.
3
Beat the butter at medium speed until smooth and creamy. Beat in the sugars until combined; the mixture will look granular. Reduce the speed to low and gradually beat in the egg mixture. Add the chocolate in a steady stream and beat until combined. With the mixer at low speed, add the dry ingredients and mix until just combined. Finally add the chocolate chips. Do not over beat. Cover with plastic wrap and let stand at room temperature until the consistency is fudge-like, about 30 minutes.
4
Meanwhile, adjust the oven racks to the upper- and lower-middle positions and preheat oven to 350°. Line 2 sheets with parchment paper or silpat liners. Roll the dough into 1 1/2 inch balls and place them on the cookie sheets, spacing them about 1 1/2 inches apart.
5
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.