• 16 ounces Ghirardelli bittersweet chocolate (60% cacao), chopped
• 4 tablespoons butter, room temperature
• 4 eggs
• 1 1/3 cup granulated sugar
• 2 teaspoons vanilla
• 1/2 cup flour
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.

Melt chopped chocolate with the butter in a saucepan over low heat, stirring constantly until smooth.

Mix eggs, vanilla, and sugar in a medium bowl. Combine thoroughly. Set aside.

Sift flour, salt and baking powder together in a small bowl.
Add melted chocolate mixture to the egg mixture and slowly add dry ingredients. When combined, add the chocolate chips and stir.

Scoop 1 1/2 tablespoons of dough onto prepared sheets. Bake 10-12 minutes or until they are firm on the outside (dough loses its sheen).

Leave to cool completely on baking sheets. Oh and I gave them a little sprinkle of Fleur de Sel.

I used a little more flour than the recipe calls for because the dough/batter seemed a little more like batter than dough. I was worried the cookies would turn into one big cookie.

With that being said though, the dough was never like a thick cookie dough it was a little more brownie batter like which seems obvious because they are brownie cookies.

by Pak101.com (few years ago!) / 774 views