Prep and Cook Time: about 30 minutes, plus 1 hour to chill. Notes: Debbie Dahlin of Hilmar, California, came up with these rich, chewy cookies, which she says are "chocolate therapy." You can store these cookies airtight for up to 2 days.
8 ounces semisweet chocolate, chopped
6 tablespoons butter
3/4 cup sugar
1 large egg
2 teaspoons vanilla
2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz.)
How to Make It
In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chopped chocolate and butter often until smooth, about 5 minutes. Remove bowl from over water and, with a whisk or a mixer on medium speed, beat in sugar, egg, and vanilla until blended.
In a medium bowl, mix flour, baking soda, baking powder, and salt. Add to chocolate mixture and stir until well blended. Stir in chocolate chips. Cover and chill dough until firm, about 1 hour.
Drop dough in 1-tablespoon portions, 3 inches apart, onto buttered 12- by 15-inch baking sheets.
Bake in a 350° oven just until cookies are set at the edges, 7 to 10 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
Let cookies cool for 5 minutes on sheets, then use a wide spatula to transfer to racks to cool completely.