Makes 3½ dozen
These cookies are like brownies: dense and rich. Refrigerate the dough for at least 2 hours and for up to half a day before baking. If you have a small ice cream scoop (2-tablespoon capacity), getting the batter onto the baking sheets is easy.
|1||teaspoon baking powder|
|½||cup (1 stick) unsalted butter, cut up|
|8||ounces semisweet chocolate, coarsely chopped|
|4||ounces unsweetenedchocolate, coarsely chopped|
|1||cup light brown sugar|
|½||cup granulated sugar|
|1||teaspoon vanilla extract|
|1||cup semisweet chocolate chips|
|Confectioners’ sugar (for sprinkling)|
1. In a bowl, whisk the flour, salt, and baking powder to blend them.
2. In another bowl over a saucepan of hot water, melt the butter and semisweet and unsweetened chocolates. Remove the bowl from the water and wipe the bottom; cool.
3. In another large bowl with a wooden spoon, beat the eggs and brown and granulated sugars for 1 minute. Beat in the vanilla and chocolate mixture. Stir in the flour mixture, then the chips.
4. Scrape down the sides of the bowl; cover with plastic wrap and refrigerate for up to 2 hours.
5. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper. Have on hand a small ice cream scoop with a 2-tablespoon capacity or 2 soup spoons.
6. Scoop mounds of batter onto the sheets, leaving 2 inches between them. Bake the cookies for 14 minutes or until the tops are just firm when pressed with a fingertip.
7. Transfer the cookies on their parchment papers to wire racks to cool completely. Before serving, sprinkle with confectioners’ sugar. Julie Riven