Ingredients:

• 2 cups all-purpose flour
• 1/2 cup Dutch-processed cocoa powder
• 2 tsp. baking powder
• 3/4 tsp salt
• 4 eggs
• 2 tsp. vanilla extract
• 10 Tbsp (1 1/4 sticks) butter
• 1 1/2 cups light brown sugar
• 1/2 regular sugar
• 16 ounces semisweet chocolate, melted and cooled
• 1 12-ounce bag (2 cups) semisweet chocolate chips

Directions:

1. Preheat oven to 350^o F.
2. Melt and cool 16 ounces semisweet chocolate.
3. Cream butter, sugar, and brown sugar in mixer.
4. Beat in eggs, one at a time. Add vanilla extract.
5. Reduce mixer speed to low, and slowly add the melted chocolate. Return mixer to normal speed, and mix until chocolate is well incorporated into mixture.
6. In medium bowl, combine flour, cocoa powder, baking powder, and salt. Using a whisk, mix well until flour and cocoa are evenly mixed in the bowl. Add flour mixture to batter in 3 parts. Mix just until flour disappears into batter.
7. Add 2 cups chocolate chips.
8. Let dough sit for 30 min. Scoop dough into 2 Tbsp.-sized balls and place on cookie sheet 2 inches apart. (I just put 1 Tbsp. dough on top of the other and mush them together - it is not necessary to roll the dough into balls.)
9. Cook cookies for 10-12 minutes. The cookies should look soft and moist, and slightly undercooked. Leave cookies on cookie sheet for 5 min. before moving to cooling rack - the residual heat of the pan will finish cooking the cookies. Do not over cook the cookies!