Makes 3½ dozen
These cookies are like brownies: dense and rich. Refrigerate the dough for at least 2 hours and for up to half a day before baking. If you have a small ice cream scoop (2-tablespoon capacity), getting the batter onto the baking sheets is easy.
1 | cup flour |
½ | teaspoon salt |
1 | teaspoon baking powder |
½ | cup (1 stick) unsalted butter, cut up |
8 | ounces semisweet chocolate, coarsely chopped |
4 | ounces unsweetened chocolate, coarsely chopped |
4 | eggs |
1 | cup light brown sugar |
½ | cup granulated sugar |
1 | teaspoon vanilla extract |
1 | cup semisweet chocolate chips |
Confectioners’ sugar (for sprinkling) |
1. In a bowl, whisk the flour, salt, and baking powder to blend them.
2. In another bowl over a saucepan of hot water, melt the butter and semisweet and unsweetened chocolates. Remove the bowl from the water and wipe the bottom; cool.
3. In another large bowl with a wooden spoon, beat the eggs and brown and granulated sugars for 1 minute. Beat in the vanilla and chocolate mixture. Stir in the flour mixture, then the chips.
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4. Scrape down the sides of the bowl; cover with plastic wrap and refrigerate for up to 2 hours.
5. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper. Have on hand a small ice cream scoop with a 2-tablespoon capacity or 2 soup spoons.
6. Scoop mounds of batter onto the sheets, leaving 2 inches between them. Bake the cookies for 14 minutes or until the tops are just firm when pressed with a fingertip.
7. Transfer the cookies on their parchment papers to wire racks to cool completely. Before serving, sprinkle with confectioners' sugar. Julie Riven