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1
Preheat oven to 350u00b0; butter a baking sheet or line with parchment paper.
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2
Pour water to a depth of about 2 inches in a saucepan; place over medium heat and bring to a simmer.
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3
Put the chocolate into a stainless steel bowl that will rest securely in the rim of the pan and place it over, not touching, the water.
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4
Make sure the bowl is completely dry before you add the chocolate and that no moisture gets into the chocolate.
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5
Heat, stirring occasionally, just until the chocolate melts and is smooth; remove from heat and let cool.
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6
In a bowl, stir the flour, cocoa powder, and baking powder together; set aside.
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7
Using a stand mixer fitted with paddle attachment, beat the butter on med-high speed until creamy.
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8
Slow add the sugar; mix until the mixture is completely smooth and soft (scrape down sides of bowl as needed).
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9
Add in eggs, one at a time, mixing well after each addition until incorporated before adding the next egg.
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10
Beat in the salt and vanilla, then add the melted chocolate; beat until incorporated.
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11
Add in the milk and beat until combined.
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12
Finally, add in the flour mixture; beat on low until incorporated.
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13
Drop dough by heaping tablespoonfuls onto baking sheet, spacing about 1 inch apart.
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14
Bake about 7 minutes, until cookies are just barely firm on top when lightly touched but are still very soft underneath.
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15
They will get firmer as they cool; transfer cookies to a wire rack and cool.
