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1
Preheat oven to 350u00b0F Line 2 cookie sheets with parchment paper (highly recommended - do not omit).
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2
Whisk flour, baking powder, and salt together in a small bowl.
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3
Melt chopped semi-sweet and unsweetened chocolates with the butter in a medium-sized sauce pan over low heat. Stir until smooth, then let it cool slightly.
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4
In a large bowl with an electric mixer, beat sugar, eggs, and vanilla together on high speed until light and fluffy (2-5 minutes).
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5
Gently fold in the chocolate-butter mixture until no chocolate streaks remain. Fold flour mixture into the batter until just combined.
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6
Toss all the chocolate chunks together in a bowl; set aside about one-quarter of them. Fold the larger portion of the chunks into the batter.
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7
Drop the dough by generously rounded tablespoon 2 inches apart on the prepared cookie sheets.
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8
Take the reserved chocolate chunks and press at least one of each type on top of each cookie.
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9
Bake until the tops look and feel dry but the insides are still soft and creamy (about 10 minutes). DO NOT OVERBAKE - they will firm up upon cooling.
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10
Place the sheets on cooling racks for a minute or so, then slide the parchment paper with the cookies onto the racks so that they can cool completely.
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11
Make sure that the cookies stay flat and unstacked while cooling. Give them lots of time to cool before you move them. They are very delicate. Store and handle them with care or they will fall all to pieces (you are obligated to eat any broken cookie on the spot).
