Seriously, they're outrageous. So very (dark) chocolatey.
8 oz semisweet chocolate, roughly chopped
4 T unsalted butter
2/3 C all-purpose flour
1/2 t baking powder
1/2 t salt
2 large eggs
3/4 C packed light-brown sugar
1 t vanilla extract
12 ounces semisweet chocolate chunks
4 T unsalted butter
2/3 C all-purpose flour
1/2 t baking powder
1/2 t salt
2 large eggs
3/4 C packed light-brown sugar
1 t vanilla extract
12 ounces semisweet chocolate chunks
Preheat oven to 350°F. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do no overheat. In another bowl, whisk together flour, baking powder, and salt.
In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
Drop heaping tablespoons of dough 2-3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12-15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer racks to cool completely.
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