Recipe by Heather Hardcastle
Photo courtesy of Erin Scott

These cookies are for those of us, me included, who really, really love chocolate. They’re ultra rich, fudgy, and decadent in every way.

I use a bittersweet chocolate (70 percent cacao) here as I prefer a darker, more bitter flavor. If you prefer a sweeter flavor, try using a semisweet chocolate (54–60 percent cacao). Since the chocolate is really the star of the show, the quality you use will make a big difference in flavor. Use Valrhona chocolate if you can find it but Guittard and Scharffen Berger are also great, and readily available at most well-stocked supermarkets.

Makes 24 cookies; cook time: about 12 minutes

Instructions:

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Melt the butter and chopped chocolate together in the microwave or over a double boiler. Stir every 45 seconds or so, taking care not to burn the chocolate. Whisk the melted butter and chocolate to combine.
2. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whip together the eggs, brown sugar, and cocoa powder until tripled in volume, 5–7 minutes.
3. Pour the whipped sugar and egg mixture into a large mixing bowl. Add the melted butter and chocolate and gently fold the two mixtures together, taking care not to deflate the egg mixture. When the mixtures are evenly combined, gently stir in the chocolate chips.
4. Using a 2-ounce cookie scoop (#16, or about ¼ cup), scoop the batter onto the prepared baking sheets, leaving 2 inches of space between the cookies. You will fit about 8 cookies per sheet. These cookies spread a lot during baking! Depending on the size of your oven and how many baking sheets you have, you may need to work in batches.
5. Bake for 8 minutes, rotate the sheets between upper and lower oven racks, and bake for another 4 minutes until the edges are just barely set and the middle still feels quite mushy. Take care not to overbake. You want these fudgy and soft. They will firm up as they cool. Repeat with the remaining dough. Depending on the size of your oven and how many baking sheets you have, you may need to work in batches. Store at room temperature for up to 2 days or in the freezer in a zip-top bag up to 1 month.