Refrigerate the dough for at least 30 minutes and for up to 2 hours before baking. These cookies are like brownies — dense and rich. If you have a small ice cream scoop (2 tablespoon capacity), getting the batter onto the baking sheets is easy.
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut up
8 ounces semisweet chocolate, coarsely chopped
4 ounces unsweetened chocolate, coarsely chopped
1 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
Confectioners’ sugar (for sprinkling)
1. In a bowl, whisk the flour, baking powder, and salt to blend them.
2. In a heatproof bowl, combine the butter and semisweet and unsweetened chocolates. Bring a saucepan of water to a boil. Set the bowl over the water and stir until the chocolate melts. Remove the bowl from the water and wipe the bottom. Set aside to cool slightly.
3. In another large bowl with a wooden spoon, beat the eggs with the brown and granulated sugars for 1 minute. Beat in the vanilla, followed by the chocolate mixture. Stir in the flour mixture until thoroughly combined, then the chips.
4. With a rubber spatula, 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. Using the scoop or spoons, scoop mounds of batter onto the sheets, leaving 2 inches between each one. Bake the cookies for 14 minutes or until the tops are just firm when pressed with a fingertip (they will firm more as they cool).
7. Transfer the cookies to wire racks to cool completely. Layer the cookies with waxed paper in an airtight container. Sprinkle with confectioners’ sugar.