When you make this recipe, you really want to have all of your ingredients ready to go. Here’s why: The key to these cookies is a technique called ribboning. You’ll beat the eggs and sugar together until they’re lighter in color and about doubled in volume. This adds air and lightness to the cookies, but if you don’t use it right away the eggs can deflate and your cookies will be flat. So be ready to go when the eggs are. Measure out all of your ingredients and read through the recipe in its entirety first. We promise it’ll be worth it when you taste the finished results.
10 ounces bittersweet chocolate, finely chopped
2 ounces unsweetened chocolate, finely chopped
3 tablespoons unsalted butter
½ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon table salt
1¼ cups granulated sugar
3 large eggs, at room temperature
½ teaspoon vanilla extract
1 cup semisweet chocolate chunks (about 5¾ oz.)
How to Make It
Preheat oven to 350°F. Combine bittersweet chocolate, unsweetened chocolate, and butter in a microwaveable bowl. Microwave on HIGH until chocolate melts, about 2 minutes, stirring every 20 seconds. Cool to room temperature, about 10 minutes.
Whisk together flour, baking powder, and salt in a small bowl.
Place sugar and eggs in a large bowl. Beat with an electric mixer fitted with the whisk attachment on medium-high speed until light and fluffy, 10 to 12 minutes. Beat in chocolate mixture and vanilla. Sprinkle flour mixture over sugar mixture and fold in just until combined. Fold in chocolate chunks.
Drop dough by scant 3 tablespoonfuls 4 inches apart on parchment-lined baking sheets. Bake in preheated oven until tops are cracked but still very soft, 13 to 15 minutes. Cool on baking sheets 5 minutes. Transfer cookies to wire racks to cool completely.
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