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1
Chop the unsweetened chocolate into 1/2-inch pieces and place them in a medium metal bowl with the butter and 1 cup of the chocolate chips.
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2
Fill a medium saucepan with 1 inch hot water and heat over medium-low heat.
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3
Place the metal bowl on top of the saucepan and melt the chocolate, stirring occasionally.
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4
(Alternatively, you can melt the chocolate mixture in a double boiler or in a microwave-safe bowl in the microwave in 15-second spurts.)
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5
Once the chocolate is melted, remove it from the heat.
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6
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
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7
Using a handheld mixer or stand mixer fitted with the flat beater attachment, beat the eggs and sugar on medium speed until thick and light in color.
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8
Mix in the vanilla and the melted chocolate mixture until fully combined.
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9
Scrape the bowl once or twice while mixing.
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10
Add the dry ingredients to the mixing bowl.
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11
Mix on low speed to incorporate the flour, scraping the bowl once or twice.
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12
Fold in the remaining 1 cup chocolate chips.
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13
Let the cookie dough rest for approximately 30 minutes.
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14
Meanwhile, preheat the oven to 350 F. and grease a baking sheet.
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15
Roll the cookie dough into 1-inch balls and drop them 2 inches apart onto the baking sheet.
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16
With the palm of your hand, lightly flatten the dough balls; this will help them bake evenly.
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17
Bake for 8 to 10 minutes, or until the cookies are shiny and darker in the center.
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18
Watch them carefully so you can pull them as soon as they turn shiny; this guarantees a gooey center.
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19
Cool the cookies on the baking sheet for 5 minutes before carefully transferring them to a cooling rack with a spatula.
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20
The cookies will keep in an airtight container at room temperature for up to 5 days.
