Servings: about 31 to 36
Prep: 25 minutes
Baking time: 11 minutes
4 oz baking chocolate unsweetened (ghirardelli unsweeted chocolate 100% cocoa) (113 g)
2 cups granulated sugar (408 g)
2 sticks unsalted softened butter
1 tbsp vanilla extract (5 g)
2 1/4 cups all purpose flour (295 g)
1/4 cup plus 1 tbsp cocoa powder (Hersheys unsweetened) (26 g)
1 tsp baking powder (4 g)
1/2 tsp salt (3 g)
Powdered sugar for decoration
Preheat oven 350° . Line cooking sheet with parchment paper or lay down a silicone baking mat .
Put chocolate in microwave and melt in microwave for two minutes. Time for 1 minute each to make sure it just melted and more will be too soft. I used a 1100 watt microwave.
In a bowl mix with electric mixer, together sugar and butter until total combined about 30 seconds. With stand mixer on low slowly add in cooled down melted chocolate very slowly. Scrape bowl after 20 seconds. Add in the eggs one at a time, add in vanilla extract, scrape bowl once more and mix for 2 minutes until it’s soft and not clumpy.
Combine flour, cocoa powder, baking powder, salt mix together. The other bowl scoop in the mixing bowl with your stand mixer slow. Scrape the bowl once more and mix one final time until combined.
Scoop 3 oz cookie ice cream scooper on cookie sheets. Bake until 11-12 minutes. Use toothpick make sure are done. Let cookies sit in cookie sheet for 1-2 minutes. Transfer to cooking rack. Cool completely 15 minutes. Sprinkle powder sugar.