Gooey Double Chocolate Cookies…adapted from the LA Times (recipe credited to Milk)
4 ounces unsweetened chocolate, chopped (I used one Ghirardelli bar)
4 tablespoons butter, cut into 4 pieces
2 teaspoons vanilla
1 cup sugar
1/2 cup flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 pound (16 ounces) semisweet* chocolate, chopped into chunks (I used 4 Ghirardelli bars)
Gently melt unsweetened chocolate and butter in microwave. Set aside and allow to cool slightly.
In large mixing bowl, mix together eggs, sugar and vanilla with wooden spoon. Slowly add the melted chocolate, mixing to incorporate. Sift in flour, cocoa, baking powder and salt. Mix till just combined. Stir in the semisweet chocolate chunks.
Cover bowl with plastic wrap and refrigerate at least one hour.
When ready to bake, preheat oven to 350º.
Cover sheet pan with parchment paper and scoop out 1/4 cup portions of dough. With greased hands, form dough portions into balls and place 2-3 inches apart on pan. Bake about 10 minutes. The centers will still look soft, but the edges should be set. Remove cookies, keeping them on parchment, to a rack to cool completely.
*The original recipe called for bittersweet chocolate, so go ahead and substitute if you’re so inclined.