Adapted from Bret Thompson of Milk in Los Angeles.
Servings: 1 1/2 dozen
1/4 pound (4 ounces) unsweetened chocolate
In a bowl set over a pot of simmering water, melt the unsweetened chocolate and butter, stirring occasionally. Remove from the heat and allow to cool slightly.
In a large bow combine the eggs, vanilla and sugar. Mix just until combined and set aside. In another bowl sift together the flour, cocoa powder, baking powder and salt. Add the melted chocolate to the egg mixture and mix just until combined. Stir in the sifted dry ingredients and mix just until combined, then stir in the bittersweet chocolate.
Cover the batter with plastic wrap and refrigerate for at least 1 hour to chill thoroughly. Heat the oven to 350 degrees.
Spoon the dough onto a greased baking sheet lined with parchment (I used a Silpat.) Grease your hands (to prevent the dough from sticking) and shape the dough into balls. Place the balls on the pan, leaving 2 to 3 inches between each. Bake until the edges of the cookies are just set and the center is still soft, 10 to 12 minutes, rotating the pan halfway through. Place the cookies, still on the parchment, on a rack and cool completely before serving. They will be very soft, gooey and delicious.