Adapted from a recipe from Milk in the LA Times
4 ounces unsweetened chocolate, chopped (I used one Ghirardelli bar)
4 tablespoons butter, cut into 4 pieces
2 teaspoons vanilla
1 cup sugar
1/2 cup flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 pound (16 ounces) semisweet chocolate, chopped into chunks (I used 4 Ghirardelli bars)
Gently melt unsweetened chocolate and butter in microwave. Set aside and allow to cool slightly.
In large mixing bowl, mix together eggs, sugar and vanilla with wooden spoon. Slowly add the melted chocolate, mixing to incorporate. Sift in flour, cocoa, baking powder and salt. Mix till just combined. Stir in the semisweet chocolate chunks.
Cover bowl with plastic wrap and refrigerate at least one hour.
When ready to bake, preheat oven to 350º.
sheet pan with parchment paper and scoop out 1/4 cup portions of
dough. With greased hands, form dough portions into balls and place 2-3
inches apart on pan. Bake about 10-12 minutes. The centers will still
look soft, but the edges should be set. Remove cookies, keeping them on
parchment, to a rack to cool completely.