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1
Place bittersweet chocolate and butter in a microwave-safe bowl.
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2
Heat at half power in microwave in 30-second increments until butter is melted and chocolate melts when stirred.
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3
Stir until smooth.
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4
Set aside to cool slightly.
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5
Whisk together flour, baking powder, and salt.
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6
Set aside.
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7
In a large bowl, whisk together sugar and eggs.
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8
Slowly add the chocolate mixture, and stir to combine.
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9
Stir in vanilla extract.
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10
Add flour mixture in three portions, mixing just until combined.
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11
Stir in chocolate chips.
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12
(If dough is still warm, allow to cool before stirring in chocolate chips so that they won't melt.
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13
).
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14
Chill dough for 15 minutes.
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15
Preheat oven to 350.
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16
Line baking sheets with silicone liners or parchment paper.
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17
Use a cookie scoop to drop tablespoonfuls of dough on prepared pans.
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18
Sprinkle each cookie with desired amount of salt.
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19
(I used less than a pinch.
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20
).
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21
Bake cookies, one pan at a time, 8-10 minutes, or until outside edges of cookies are slightly cracked but centers are still soft.
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22
Do not overbake.
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23
Refrigerate remaining dough until ready to bake.
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24
If the dough has become too hard, allow it to sit at room temperature for a few minutes before scooping and baking.
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25
Cool cookies on pan on wire rack for 10 minutes.
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26
Then, remove cookies to wire racks to cool completely.
