PREP: 25 minutes
COOK: 35 minutes
Ingredients
- 2 ½ cups chocolate chips
- 8 tablespoons unsalted butter
- 1 cup all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 3 large eggs
- 1 cup granulated sugar
- ⅓ cup packed light brown sugar
- 2 teaspoons pure vanilla extract
Method
- In a medium microwave-safe bowl, combine 2 cups of the chocolate chips and the butter. Microwave on high in 20-second intervals, stirring thoroughly between intervals, until the mixture is completely melted and smooth. Scrape the chocolate mixture into the bowl of a stand mixer fitted with the paddle attachment and let sit at room temperature for 20 minutes to cool.
- While the chocolate mixture is cooling, sift together the flour, cocoa, baking powder, and salt in a separate medium bowl. Preheat the oven to 190°C. Line two large baking sheets with parchment paper.
- Add the eggs, granulated sugar, brown sugar, and vanilla to the cooled chocolate mixture and beat on medium speed until thoroughly combined. Reduce the speed to low, slowly pour the flour mixture into the chocolate mixture, and mix until all ingredients are thoroughly combined. Add the remaining ½ cup chocolate chips and mix briefly to incorporate fully.
- Using a small scoop, portion the dough onto one prepared baking sheet. You do not need to space them out. Chill until firm, about 45 minutes.
- Working in batches, place the chilled cookies 2 inches apart on the other prepared room-temperature baking sheet.
- Bake until the edges are set, 12 to 14 minutes. The centers of the cookies will appear and feel soft when hot but will set as they cool. Let cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining cookie balls.
- Store in an airtight container for up to 5 days.
