Another winner from F&W! No changes to this amazing recipe from B. Patisserie in SF. I used an ice cream
Scoop on these – the frozen dough did a number on my cookie scoop.
1 lb semisweet chocolate, chopped
4 TBSP unsalted butter
4 large eggs, at room temperature
1 1/2 c coconut palm sugar
1 tsp vanilla
1/4 tsp salt
1/2 c all-purpose flour
1/2 tsp baking powder
10 oz semisweet chocolate chips
In a large bowl combine 1 lb chocolate and butter in a glass bowl. Microwave at 50% power for 3 minutes, stir, repeat, stir and repeat if melted and smooth after stirring.
In a stand mixer, beat the eggs with the sugar at medium speed until thick, about 5 minutes. Beat in the vanilla and salt. Stir inmelted chocolate, then flour and baking powder. Stir in the chocolate chips. Scrape the batter into a shallow baking dish, cover and freeze until well chilled and firm, about 1 hour.
Preheat the oven to 350° and line 2 baking sheets with parchment paper. Working in batches, scoop 1-tablespoon-size mounds of dough onto the prepared baking sheets, about 1 inches apart. Bake for about 10 minutes, until the cookies are dry around the edges and cracked on top. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely before serving.