Ingredients

Ingredients

• 8 ounce(s) semisweet chocolate, roughly chopped

• 4 tablespoon(s) unsalted butter

• 2/3 cup(s) all-purpose flour, spooned and leveled

• 1/2 teaspoon(s) baking powder

• 1/2 teaspoon(s) salt

• 2 large eggs

• 3/4 cup(s) (packed) light-brown sugar

• 1 teaspoon(s) vanilla extract

• 1 package(s) (12-ounce) semisweet chocolate chunks

Preparation

Directions

  1. Preheat oven to 350 degrees F. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
  2. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
  3. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.