(Sheryl Julian for The Boston Globe)

Makes 3 dozen large cookies

Fixx Chocolates owner Nicole Coady made these cookies when she worked at Finale, the dessert restaurants, as the base for her award-winning whoopie pies. Serve plain or dusted with confectioners’ sugar.

bars (6 ounces total) top-quality 70 percent bittersweet chocolate, coarsely chopped
4bars (16 ounces total) top-quality 60 to 68 percent semisweet chocolate, coarsely chopped
1cup flour
½teaspoon baking powder
¾teaspoon kosher salt
cups sugar
1tablespoon vanilla extract
Confectioners' sugar (for sprinkling)

1. In a heatproof bowl set over a saucepan of barely simmering water, melt the chocolate, stirring often. Remove the bowl from the water and wipe the bottom.

2. In a another bowl, whisk the flour, baking powder, and salt to blend them.

3. In an electric mixer, beat the eggs, sugar, and vanilla until thick and light yellow. Remove the bowl from the mixer stand. With a spatula, slowly blend the melted chocolate into the whipped egg mixture until thoroughly combined. Fold in the flour mixture until well combined.


4. Cover the bowl with plastic wrap and refrigerate for 2 hours.

5. Set the oven at 350 degrees. Line 3 baking sheets with parchment paper.

6. Using 2 spoons, scoop heaping tablespoons of the batter onto the baking sheets, leaving 2 inches between each.

7. Bake the cookies for 13 to 15 minutes, or until the tops are just firm when pressed with a fingertip. Let cookies cool on the sheets. Transfer to a rack to cool completely. Sprinkle with confectioners’ sugar if you like. Adapted from Nicole Coady