Ingredients

• 3 tbsp all-purpose flour
• 1/2 tsp baking powder
• pinch salt
• 6 oz semi-sweet chocolate
• 2 tbsp unsalted butter
• 2 1/2 large eggs
• 1/2 cup + 1 tbsp granulated sugar
• 1/2 tsp vanilla extract

Directions

1. Preheat Oven 375ºF

2. Place the flour, baking powder, and salt in a container with a tight lid. Cover and shake until thoroughly mixed.

3. In a double boiler, melt together the butter and chocolate. Let the chocolate cool. While the chocolate is cooling, whisk together the eggs, sugar, and vanilla extract to the ribbon stage. The eggs will be foamy and considerably increase in volume. Once the chocolate is barely warm to the touch (90ºF / 33ºC), add to the whipped eggs and mix gently with a spatula until thoroughly incorporated. Add the dry ingredients. Fold with a spatula only until the batter is smooth.

4. Using a spoon or disher, portion onto a parchment-lined half-sheet pan or cookie sheet, about 12 to 15 mounds.

5. Leave the uncovered pan at room temperature for about 30 minutes.

6. Bake the cookies at 375ºF / 190ºC for 12 to 15 minutes. The cookies should be moist and slightly underbaked in the middle.

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