Ingredients

• 2 cups (284 g) all-purpose flour
• ½ cup (43 g) baking cocoa
• 2 teaspoons baking powder
• ½ teaspoon salt
• 16 ounces (454 g) semisweet chocolate, finely chopped from a bar (not chips, for best melt)
• 4 large eggs
• 2 teaspoons vanilla extract
• 10 tablespoons (142 g) unsalted butter, softened to room temperature
• 1 ½ cups (318 g) packed light brown sugar
• ½ cup (106 g) granulated sugar
• 1 ½ cups (255 g) semisweet chocolate chips

Instructions

1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking cocoa, baking powder, and salt until well combined. Set this mixture aside. This ensures the leavening agents and flavorings are evenly distributed throughout the dough.
2. Melt Chocolate and Prepare Eggs: Carefully melt the chopped semisweet chocolate in the microwave. Use 50% power for 2 minutes, then stir thoroughly. Continue microwaving in 20-second intervals, stirring after each, until the chocolate is smooth and fully melted. Be cautious not to overheat, as chocolate can seize and become unusable. In a separate small bowl, lightly beat the large eggs and vanilla extract with a fork; set this aside.
3. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter at medium speed for about 5 seconds until it becomes smooth and creamy. Gradually add the packed light brown sugar and granulated sugar, beating for approximately 45 seconds until they are well combined with the butter. The mixture will take on a granular appearance, which is perfectly normal for this stage.
4. Incorporate Wet Ingredients: Reduce the mixer speed to low. Gradually beat in the prepared egg and vanilla mixture for about 45 seconds until it’s fully incorporated into the butter and sugar. Next, add the melted chocolate in a slow, steady stream, continuing to beat for about 40 seconds until everything is uniformly combined. Use a rubber spatula to scrape down the bottom and sides of the bowl to ensure no ingredients are left unmixed.
5. Combine Dry and Wet Mixtures: With the mixer still on low speed, gradually add the reserved dry ingredients to the wet mixture. Mix until just combined – be very careful not to overbeat the dough, as overmixing can lead to tough cookies. Finally, fold in the semisweet chocolate chips. Once incorporated, cover the dough with plastic wrap and let it stand at room temperature for about 30 minutes. This resting period is crucial as it allows the dough to develop a fudgier consistency, enhancing the final texture of the cookies.
6. Preheat Oven and Prepare Baking Sheets: While the dough rests, adjust your oven racks to the upper and lower-middle positions. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats (Silpat liners). This step is important to prevent the cookies from sticking, which can happen if baking directly on a greased sheet.
7. Portion and Bake Cookies: Roll the cookie dough into 1 ½-inch balls. Place these dough balls onto the prepared baking sheets, ensuring they are spaced about 1 ½ inches apart to allow for proper spreading during baking.
8. Bake to Perfection: Bake the cookies for approximately 10-11 minutes. They are ready when the edges have just begun to set, but the centers still appear very soft and slightly underbaked. Halfway through the baking time, rotate the baking sheets from the upper to the lower rack and vice-versa, and also rotate them 180 degrees to ensure even baking.
9. Cool and Serve: Once baked, remove the cookie sheets from the oven. Allow the cookies to cool on the baking sheets for about 5 minutes, or until they have firmed up enough to be handled. Then, carefully transfer them to a wire cooling rack to cool completely. Repeat the baking process with any remaining dough.

Notes

Nutrition Information (Approximate per cookie)

Serving: 1 Cookie,
Calories: 340kcal,
Carbohydrates: 43g,
Protein: 4g,
Fat: 17g,
Saturated Fat: 10g,
Cholesterol: 45mg,
Sodium: 145mg,
Fiber: 3g,
Sugar: 29g