Put chocolates and butter in a medium metal bowl and set bowl over a pan filled with 1 in. of simmering water. Cook, stirring occasionally, until melted, then remove from heat and let cool slightly. Whisk in eggs and sugar, mixing until combined. Then whisk in flour, baking powder, and salt. When dough is cool, stir in chocolate chips. Chill dough, covered, until firm, about 2 hours.
Let dough sit at room temperature 15 minutes. Meanwhile, preheat oven to 350° and line 2 baking sheets with parchment paper. Scoop 1 tbsp. portions of dough, rolling each into a ball, and put onto sheets 1 in. apart. Bake cookies until they no longer look wet on top, about 8 minutes. Let cool on baking sheets.
Make ahead: Batter up to 1 day; baked cookies up to 2 days, airtight.
Note: Nutritional analysis is per cookie.
Total time does not include chilling and cooling time.
I must have done something wrong. Cookies wear very hard to form even after waiting 30 minutes after refrigerating the dough. Finish product was ok, but sugar in the cookies was like sand in my teeth. I had better chocolate cookies. I will not be making them again, i will go back to my other chococholic recipes.
GREAT FUDGY COOKIES!! I accidentally left out the Butter-and they were still good! Chocolate is very forgiving.
Used 1c Total mix of choc chips, Andes peppermint chips, and white choc chips (anything works well). Used 2- 4oz Hersheys Special Dark bars. Great chocolate flavor.
Also used 1 1/2 c flour. Makes a Very stiff batter-but good. Baked 8 min.
Am cautious of giving FIVE STARS...although i have made the recipe over five times... And making it again for SO's weekend away with the women upon request.
It is a good recipe as are its variations.
I had to learn to watch the cook time and oven heat. Important.
Served with good vanilla ice cream.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!