Adapted from Ghirardelli's Ultimate Chocolate Cookies.
Swapped by Rebecca Simon.
These recipes from our annual Serious Eats Cookie Swap are provided by Serious Eats staff, friends, and family. They have not been tested by our recipe team.
- Yield:Makes about 24 cookies
- 12 ounces semi-sweet chocolate chips
- 10 ounces 60% Cacao Bittersweet Chocolate Chips
- 6 tablespoons unsalted butter
- 3 eggs
- 1 cup sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
Preheat oven to 375°F.
In double boiler over hot water, melt bittersweet chocolate chips and butter.
In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips.
Place small balls of dough 1 1/2 inches apart on greased or parchment-lined cookie sheet.
Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet; store in airtight tin up to 1 week.