double chocolate cookies
- 3 tablespoons unsalted butter
- 15 oz. bittersweet chocolate, roughly chopped
- 2 eggs
- ¾ cup plus 2 tablespoons packed light brown sugar
- ¼ teaspoon pure vanilla extract
- ⅔ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
a baking sheet, lined with parchment paper
Makes 12
Preheat the oven to 325°F.
Put the butter and half the chocolate in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth.
Put the eggs, sugar, and vanilla in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until well mixed. Pour in the chocolate mixture, beating on slow speed until well combined.
Sift the flour, salt, and baking powder into a separate bowl, then stir into the chocolate mixture in 3 additions, mixing well after each addition (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Finally, stir in the remaining chocolate until evenly dispersed.
Drop 12 equal amounts of cookie dough on the prepared baking sheet. Make sure that the cookies are spaced apart to allow for spreading while baking. Bake in the preheated oven for 10–15 minutes, checking regularly after 10 minutes. They are ready when the tops start to crack and look glossy. Let the cookies cool slightly on the sheet before transferring to a wire rack to cool completely.