Meltingly tender and packed with four kinds of chocolate, these cookies are the perfect surprise for the chocolate fiends in your life. Allowing the dough to rest before baking ensures that you have smooth, rounded cookies instead of ragged edges.
Ingredients
4 oz. bittersweet chocolate
3 oz. unsweetened chocolate
½ c. butter, softened
½ c. granulated sugar
¼ c. brown sugar
3 eggs
1 t. vanilla
½ c. flour
¼ c. cocoa powder
¼ t. baking powder
¼ t. salt
½ c. chocolate chips
Instructions
Melt the chocolate over a double boiler or in the microwave at low power. Let cool.
Cream the butter with the sugars until lightened in color. Add the eggs and vanilla and mix until smooth.
Stir in the cooled chocolate.
In a separate bowl, mix the flour, cocoa powder, baking powder, and salt. Gently fold in until streaks of flour remain, then add the chocolate chips and continue to fold until there are no streaks.
Let the dough rest for 20 minutes at room temperature. Preheat the oven to 350 degrees.
Scoop the dough onto ungreased cookie sheets by rounded tablespoons, leaving an inch between cookies. Bake for 11-13 minutes, until the edges are set and the tops are matte but still give to the touch. Let cool for 5 minutes on the baking sheets, then transfer to wire racks to cool completely.
Recipe by f-chem 101 at http://www.fchem101.myerspdx.net/2015/01/ultimate-chocolate-cookies/