A chocoholic’s dream, these cookies from renowned Seattle chef Tom Douglas incorporate melted chocolate, cocoa powder, and chocolate chips. The soft and chewy, decadently fudgy texture makes them brownie-like, and their generous size will satisfy the strongest of chocolate cravings. For a smaller cookie, use a tablespoon to portion the dough and reduce the baking time by a few minutes. Wrap either size cookie in parchment or wax paper and tie with a pretty ribbon to create a sweet edible gift, but be warned: if you take even one bite, you’ll want to keep them all for yourself.

　　

Ingredients

Makes about 16 cookies

　　10 ounces bittersweet or semisweet chocolate, chopped

　　1/2 cup plus 2 teaspoons all-purpose flour

　　3 tablespoons unsweetened cocoa powder

　　1/4 teaspoon baking powder

　　1/4 teaspoon salt

　　1 cup plus 1 tablespoon sugar

　　5 tablespoons unsalted butter, at room temperature

　　3 large eggs

　　1 1/2 teaspoons pure vanilla extract

　　6 ounces semisweet chocolate chips (1 cup)

　　

Step 1

Position a rack in the center of the oven and preheat the oven to 350°F. Line 2 large rimmed baking sheets with parchment. Stir the chopped chocolate in the top of a double boiler set over simmering water until melted and smooth; remove from heat and cool melted chocolate 10 minutes.

　　

Step 2

Meanwhile, sift the flour, cocoa powder, baking powder, and salt into a medium bowl. Using an electric mixer, beat the sugar and butter in another medium bowl until crumbly. Add the eggs 1 at a time, beating well after each addition. Continue to beat until the mixture is light, pale, and creamy, about 5 minutes. Add the lukewarm melted chocolate and the vanilla, and beat just until blended. Fold in the dry ingredients, then add the chocolate chips.

　　

Step 3

Drop the batter by 1/4 cupfuls onto the prepared baking sheets, spacing 2 inches apart. Bake the cookies, one sheet at a time, until the tops are evenly cracked but cookies are not yet firm to touch, about 16 minutes. Cool the cookies completely on the baking sheets.

　　

COOK’S NOTE

Step 4

The COOKIES can be made 3 days ahead. Keep frozen. If giving as gifts, using a metal spatula, carefully transfer 4 cookies to each of 4 large resealable plastic bags, arranging in single layer, and freeze.

　　The Epicurious Cookbook