• 8 ounces Semi-Sweet Baking Chocolate, chopped
• 6 tablespoons Butter
• 2 Eggs
• ¾ cup Brown Sugar
• 1 teaspoon Vanilla Extract
• 1 1/3 cup All-Purpose Flour
• ¼ teaspoon Baking Powder
• 4 ounces Chocolate Chunks
• 1 cup Chocolate Chips

1. In heatproof bowl, melt 8 ounces of semi-sweet baking chocolate and butter in microwave or double boiler; in microwave stir ever 30 seconds
2. While chocolate is melting, in a mixing bowl beat together 2 eggs, sugar, and vanilla until pale and creamy, about 5 minutes at medium speed; the mixture thickens up and becomes frothy
3. Stir the melted chocolate into the egg mixture and gently stir in the flour and baking powder
4. With a spatula, fold in 4 ounces of chocolate chunks; place mixing bowl in fridge and chill for 30 minutes
5. Once the cookie dough is somewhat harden, using a large ice-cream scoop, drop cookie dough on to a baking sheet lined with parchment paper
6. Refrigerate the scooped cookie dough for at least 2 hours before baking
7. Preheat the oven to 350F; before baking, place the remaining 1 cup of chocolate chips and chunks of top of the dough
8. Bake the cookies for 16 minutes; remove from oven and let cool on wire rack

Don’t forget to get these essential baking supplies!