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1
Place the 54-percent bittersweet chocolate and unsweetened chocolate in a medium glass mixing bowl and microwave on high for two 30-second intervals, stirring after each interval.
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2
If still not smooth, heat for 10 additional seconds at a time and stir until smooth.
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3
Set aside to cool to 90 degrees F, approximately 15 minutes.
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4
Whisk the flour, baking powder and salt together, transfer to a paper plate and set aside.
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5
Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment.
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6
Beat on medium speed until combined and looks like wet sand, about 2 minutes.
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7
Whisk the eggs and vanilla together in a small bowl.
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8
Turn the mixer on low speed and slowly add the egg mixture until fully incorporated.
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9
Pour in the melted chocolate and mix to combine.
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10
Stop and scrape down the sides of the bowl.
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11
With the mixer on low speed, add the flour mixture and mix until integrated.
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12
Add the 70-percent bittersweet chocolate, 40-percent milk chocolate and the cocoa nibs and mix until combined.
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13
Cover the bowl with plastic wrap and refrigerate for 45 minutes.
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14
Preheat the oven to 350 degrees F.
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15
Scoop the dough using a 1 1/4-inch-diameter disher or ice cream scoop onto parchment-lined half-sheet pans, placing 2 inches apart, 12 cookies per pan.
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16
Bake for 8 to 9 minutes, rotating after 5 minutes.
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17
Do not over-bake; the cookies may look wet and doughy.
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18
Cool the cookies on the pan for 2 minutes, then transfer on the parchment paper to a cooling rack to cool completely.
