out-of-this-world chocolate chip cookies

These are decadent cookies: some of the very best cookies I’ve ever had. They’re made with semi-sweet chocolate batter and semi-sweet chocolate chips—for serious chocolate lovers.

Ingredients:
2 bars (4 ounces each) semi-sweet chocolate baking bars, broken into small pieces
3/4 cup brown sugar, packed
1/4 cup (half stick) butter, softened
2 eggs
1/2 teaspoon vanilla
1/2 cup flour
1/4 teaspoon baking powder
1 cup semisweet chocolate chips

Directions:
Preheat your oven to 350 degrees.

Melt the semi-sweet chocolate bars.
Either place the chocolate in the top pan of a double boiler over hot water, stirring occasionally; or microwave at 50% power for 1 to 1.5 minutes, stirring every 30 seconds until completely melted.

I used Ghirardelli semi-sweet baking bars. (It’s originally a Ghirardelli recipe.)

Let the chocolate cool for a couple minutes. Then, one-at-a-time, stir in brown sugar, butter, eggs, and vanilla.

In a separate bowl, mix the flour with the baking powder. Add the flour mixture gradually to the chocolate mixture.

Stir in the cup of chocolate chips.

Drop by 1/4 cup onto ungreased baking sheet.
(1/4 cup makes for a very large cookie—the size of my palm! If you want smaller cookies, I’d recommend dropping by rounded tablespoon instead, baking them for a little less time.)

Bake for 12-14 minutes.
Since mine were so large, I actually left them in for 16 minutes.

Cool one minute on the baking sheet, then remove to a wire cooling rack.

Steve says to me, “If I didn’t know you at all, I would still marry you, just for these cookies.”