If you are a chocoholic (like I am), then have I got the cookies for you.  Last weekend I was looking for a fairly simple dessert to go with my chowder, and since that was enough work in itself, I wanted something simple, that I could possibly pawn leftovers off on my husband’s coworkers.  I love to make things, and then send them off for other people to eat, that way I won’t be tempted to consume 24 amazingly chocolate cookies in the span of a few days.

I love chocolate, and I love cookies, so I was looking for a new recipe to try, as I do have some good old favorites, but I was looking for something new.  And I came across these.  They are decadently chocolatey, and soft, and just plain amazing.  The chocolate was a bit much for my husband, but that didn’t really stop him from eating any.  And my brother in law informed me the next day he had regretted not taking any home with him.  I told him he would see them again, they’re a keeper.

This recipe is actually adapted from good old Martha, someone who I haven’t had too much experience with.  But she definitely knows her chocolate.

8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour, spooned and leveled
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon vanilla extract
1 package (12 ounces) semisweet chocolate chunks (I just used chocolate chips)

Preheat oven to 350 degrees.
Melt chopped chocolate and butter in a heatproof bowl over a pot of gently simmering water (or in other words, a double boiler).  In another bowl, whisk together flour, baking powder, and salt.
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. The mixture will be a little gooey, so feel free to pop it into the fridge for 10 minutes or so.

Drop heaping tablespoons (I happen to love my mini ice cream scoop for this) 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.
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