Ingredients
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6 ounces semi-sweet chocolate chips
6 ounces bittersweet chocolate, broke into large pieces (can use dark chocolate)
1/2 cup unsalted butter, softened and divided (separated in 1/2's)
1 1/2 cups flour
1/3 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup brown sugar
3/4 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla
Preparation
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Melt chocolates and 1/2 stick butter (in microwave). Cool briefly.
Sift flour, cocoa, baking powder and salt. Set aside.
Beat 1/2 stick butter, brown sugar and granulated sugar until the consistancy of wet sand.
Add the eggs and vanilla and mix.
Mix in chocolate mixture, beating only until combined.
Stir in flour mixture, only until combined.
Chill for 1 hour.
Dip out with an ice cream scoop (I use a 4 teaspoon cookie dipper) onto a greased cookie sheet.
Bake 1 sheet at a time for 9 to 11 minutes in a 350 degree oven. Do not over bake.
Cool 2 minutes on pan before moving to cooling racks.
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