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1
preheat oven to 325 degrees.
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2
in a sifter combine the flour, baking powder, and salt.
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3
sift onto a large piece of wax paper and set aside until needed.
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4
heat 1 inch of water in the bottom half of a double boiler over medium heat.
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5
with the heat on, place 6 ounces semisweet chocolate, the unsweetened chocoate, and butter in the top half of the double boiler.
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6
use a rubber spatula to stir the chocolate and butter until completely melted and smooth, about 6 minutes.
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7
transfer the melted chocolate mixture to a 1 quart bowl and set aside until needed (you're not a true chocophile if you have not swiped at least on finger's worth of melted chocolate!
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8
).
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9
place eggs, sugar, and vanilla extract in the bowl and mix with an electric mixer, beat on medium for 4 minutes until soft.
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10
use a rubber spatula to scrape down the sides of the bowl, then continue to beat on medium for one minute until incorporated.
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11
scrape down the bowl.
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12
add the sifted dry ingredients and the remaining 4 ounces semilsweet chocolated and mix on low until just incorporated, about 30 seconds.
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13
remove the mixer and use a spatula to finish mixing the dough until thoroughly combined.
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14
using a heaping tablespoon of dough for each cookie, about 3/4 oz, portion out 12 cookies, evenly spaced, onto each of 3 nonstick baking sheets.
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15
place the baking sheest on the top and center racks of the preheated oven and bake for 9-10 minutes, rotating the sheets from top to center halfway through the baking time, at that time turn each sheet 180 degrees.
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16
remove the cookies from the oven and allow to cool to room temperature on the baking sheets, about 1/2 hour.
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17
store the cooled cookies in a tightly sealed plastic container until ready to eat.
