Ooey-Goey Double Chocolate Cookies
1/4 pound (4 ounces) unsweetened chocolate
4 tablespoons (1/2 stick) butter
3 eggs
2 teaspoons vanilla extract
1 cup sugar
1/2 cup flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet chocolate (in chunks or chips)
1) Melt the butter and unsweetened chocolate in a saucepan over the lowest heat (or in a bowl over simmering water). Stir occasionally. When melted, remove from heat and let cool for a bit.
2) While the chocolate is melting, combine eggs, sugar, and vanilla in a large bowl. Mix until combined and set aside. In another bowl, sift together the flour, cocoa powder, baking powder, and salt.
3) Add the melted chocolate to the egg mixture until just combined. Stir in the dry ingredients and mix well. Then stir in the bittersweet chocolate.
4) Cover the batter with plastic wrap and refrigerate for at least one hour. Preheat the oven to 350 degrees.
5) Spoon the batter onto a greased baking sheet lined with parchment. Grease your hands (to prevent sticking) and shape the dough into balls. Place the balls on the pan with about 2-3 inches room in between. Bake until the edges are set and center is still soft, about 10-12 minutes. Rotate the pan about half way through.
6) Place the cookies, still on the parchment, on a rack and cool completely before eating.
Warning: these cookies are decadently rich. Don't eat too many at once, Beth!
