Preheat your oven to 350 degrees F (180 degrees C) and place rack in center of
oven. Line two baking sheets with parchment paper.
or whisk together the flour, baking powder, and salt.
Melt the chocolate and
butter in a large heatproof bowl (preferably stainless steel), placed over a saucepan of simmering water.
Remove from heat and whisk in the sugar and vanilla extract. Next, whisk in the
eggs, one at a time, beating well after each addition. Finally, stir in the
flour mixture and chocolate chips. If the batter is really soft, cover and place
in the refrigerator until firm.
Drop batter by
heaping tablespoons onto your prepared cookie sheets, spacing several inches
apart (7.5 cm). Bake cookies for about 10 minutes or
just until set around the edges, but the centers are still soft. It is important not to over
bake these cookies or they will be dry.
Remove from oven and place
the baking sheet on a wire rack to cool for about five minutes before transferring
the cookies to a wire rack to finish cooling.
cookies are best the day they are baked but can be stored in an airtight
container at room temperature for three to four days.
They can also be frozen.
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