Soft & Chewy Double Chocolate Cookies

This is my new favorite chocolate cookie! These will definately take care of any chocolate craving you may have.

Ingredients:
2 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
16 ounces semisweet Baker's baking chocolate, chopped
4 large eggs
2 teaspoons vanilla extract
10 tablespoons (1 1/4 sticks) butter, softened to room temperature
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
1 1/2 cups semisweet chocolate chips

Directions:
Whisk together the flour, cocoa, baking powder, and salt in a medium bowl; set aside. In a small bowl, beat the eggs and vanilla lightly with a fork; set aside.

Melt the chocolate in the microwave (50% power for 2 minutes, then stir and microwave in 20 second intervals until chocolate is melted – be careful not to overheat).

Beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in the sugars until combined; the mixture will look granular. Reduce the speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the chocolate in a steady stream and beat until combined. Scrape the bottom and sides of the bowl with a rubber spatula.

With the mixer at low speed, add the dry ingredients and mix until just combined. Add the chocolate chips. Do not overbeat. Cover with plastic wrap and let stand at room temperature until the consistency is fudge-like, about 30 minutes.

Adjust the oven racks to the upper and lower-middle positions and preheat oven to 350 degrees. Line 2 sheets with parchment paper (cookies will stick if only using a greased baking sheet). Roll the dough into 1 1/2 inch balls and place them on the cookie sheets, spacing them about 1 1/2 inches apart.

Bake about 9 - 10 minutes, rotating baking sheets halfway through baking time (until the edges of the cookies have just begun to set but the centers are still very soft) Cool the cookies on the sheets about 5 minutes or until set and transfer to a cooling rack to cool completely. Enjoy!

Helpful Hints:
* You may be tempted to cook the cookies for a little longer, DON'T DO IT!! They will set up more as they cool.

* Do not substitute chocolate chips for the Baker's baking chocolate because chocolate chips melt differently so the cookies won't be the same.

* Milk chocolate chips are a great substitute for the semi sweet chocolate chips. That's what I had and they tasted great!

* I don't like shaping the balls of dough with my hands and constantly having to wash them so I use a cookie scoop which worked perfectly! I just used a heaping scoop for each cookie and they were the perfect size.