Categories: Cookies
Ingredients
- 1 cup + 2 tablespoons all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick or 1/2 cup unsalted butter
- 4 oz bittersweet chocolate
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1-1/4 cups granulated sugar
- 10-11 oz bittersweet chocolate chips
Directions
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Line cookie sheets with parchment paper.
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Mix the flour, cocoa, baking soda and salt together in a small bowl with a whisk, until evenly combined.
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Heat oven to 325° F, allowing 20-25 minutes for oven to be ready.
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Place the butter in a microwave-safe bowl.
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Roughly chop the 4 oz. of bittersweet chocolate, add it to the bowl with the butter, and melt the two together in the microwave for 1 minute on full power. Let the mixture sit in the microwave for another minute and then stir until smooth. Continue to heat in 20 second increments until you can stir it smooth.
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Stir in the vanilla, and let the mixture cool on the counter.
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Use an electric mixer to beat the eggs and sugar together at medium speed until the mixture is light yellow in color and fluffy. This will take 3-4 minutes.
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Turn the mixer down to low speed and slowly pour the chocolate-butter mixture into the bowl. Mix until well combined.
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Leave the mixer on low speed and sprinkle in the flour mixture. Mix until combined but do not over mix.
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Fold in the chocolate chips by hand.
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Use a 2-tablespoon ice cream/cookie scoop full of dough or weigh out 2 oz of dough and drop on cookie sheet about 2” apart as the dough will spread during baking.
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Bake cookies at 325° F for 12 to 13 minute or until the outside of he cookies are “set”, but the insides are still soft and slightly under baked (like brownies).
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Remove cookies from oven and place cookie sheets on a wire rack. Cool for 4 minutes, then pull out the cookie sheet, leaving the cookies and parchment paper on the rack to completely cool.