makes about 2 dozen cookies
Ingredients
4 ounces (150g) bittersweet chocolate
1/2 cup (1 stick, or 110g) butter
2 large eggs
1-1/4 cup granulated sugar - ( I use 250g only)
1 teaspoon vanilla
1 cup (130g) all-purpose flour
1/2 cup Dutch-process cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1-1/2 cups (8 ounces, or 300g) chocolate chunks or chocolate chips
Preheat the oven to 325 degrees F (165 C). In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Set aside.
Melt the butter and 4 ounces of bittersweet chocolate together over low heat. Remove from heat and add the vanilla.
In the bowl of a mixer, combine the eggs and sugar and beat at medium speed until light and fluffy, about 3 minutes. Lower the speed to low and beat in the chocolate mixture until well combined.
Add the flour and stir until just combined. Fold in the chocolate chips or chocolate chunks.
Drop 1-1/2 tablespoon portions 2-inches apart onto a baking sheet lined with parchment paper.
Bake for no longer than 13 minutes — they should be slightly underbaked so the interior stays chewy and soft. Remove the whole sheet of parchment to a cooling rack and cool until just warm and set.
( I like chewy, so I bake for 9-10 mins only.)
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