- 2 cups (10 ounces) all-purpose flour
- 1/2 cup (1 1/2 ounces) Dutch-processed cocoa
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 packages (12 ounces each) Guittard semisweet chocolate chips, divided
- 4 large eggs
- 2 teaspoons vanilla extract
- 10 tablespoons unsalted butter, softened
- 1 1/2 cups pack (10 1/2 ounce) brown sugar
- 1/2 cup (3 1/2 ounces) granulated sugar
- In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
- Microwave 1 pound of semisweet chocolate at 50 percent power for 2 minutes. Stir chocolate and continue heating until melted, stirring once every additional minute; set aside.
- In another medium bowl, whisk together eggs and vanilla; set aside.
- In a large bowl or stand mixer, beat butter, brown sugar, and granulated sugar together at medium speed until combined. Reduce speed to low and gradually add egg mixture; mix until combined. Add melted chocolate in a steady stream and mix until incorporated, scraping down sides of bowl as needed. Still on low speed, add dry ingredients and mix until just combined. Do not over beat. With a rubber spatula, fold the remaining chocolate chips into the dough. Cover bowl of dough with plastic wrap and let sit at room temperature for about 30 minutes.
- Preheat oven to 350 degrees F and line baking sheets with parchment paper or silicone baking mat. Working with a heaping tablespoon of dough at a time, roll into balls and place 1 dozen on a prepared baking sheet.
- Bake until edges have just begun to set, but centers are still very soft, about 10 minutes. Let cookies cool on baking sheet for about 10 minutes, then transfer to a cooling rack to cool.