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1
Preheat oven to 325F.
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2
Sift together the flour, cocoa, baking soda, and salt onto waxed paper.
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3
Set aside.
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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
Place the semisweet and the unsweetened chocolate in the top half of the double boiler.
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6
Tightly cover the top with film wrap and allow to heat for 12 to 15 minutes.
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7
Remove from heat and stir until smooth.
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8
Keep at room temperature until needed.
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9
Place the light brown sugar and butter in the bowl of an electric mixer fitted with a paddle.
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10
Beat on medium for 1 minute.
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11
Scrape down the bowland beat on high for an additional 30 seconds.
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12
Scrape down bowl.
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13
Add the eggs, one at a time, while beating on medium and stopping to scrape down bowl after incorporating each addition.
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14
Add the vanilla and beat onmedium for 30 seconds.
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15
Add the melted chocolate and beat on low for 10 seconds.
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16
Scrape down bowl and beat an additional 30 seconds.
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17
Add the sifted flour, cocoa, and baking soda and beat on low until thoroughly combined, about 20 to 30 seconds.
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18
Remove the bowl from the mixer and mix thoroughly with a rubber spatula.
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19
Portion 6 to 8 cookies per baking sheet by dropping 2 level tbsp.
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20
of batter per cookie onto each of 2 non-stick baking sheets.
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21
Place the cookies on the top and middle shelves of the preheated oven and bake for 18 to 22 minutes, rotating sheets from top to bottom about halfway through the baking time.
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22
Allow the cookies to cool for 5 to 6 minutes on the baking sheets.
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23
Transfer the cookies to a cooling rack to thoroughly cool before storing in a sealed plastic container.
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24
Repeat the procedure until all the cookies have been baked.
