I’ve been baking these cookies at least once a week for ten years (you know since I was 20). I originally found the recipe inside the Baker’s semisweet chocolate box (nuh-uh don’t start getting all chocolate snob on me, this supermarket brand works perfectly in this recipe) and have tweaked it over time. It’s a simple one bowl recipe with few ingredients that requires no electric or standing mixer, just your arm and a spatula. My son and I have been making these together since he was a toddler and this is how he learned to crack an egg.  My family loves them, they are perfect in my boy’s lunchbox, popular in a bake sale, a dinner party favorite, great on a road trip and in a get well care package, they make a perfect ice cream sandwich, they are unbelievable with a dollop of fresh whipped cream and berries, or dunked into some ice cold milk. These cookies are loved by young and old. Stoned or straight. They are the bomb. Period.

8 squares (8oz) of Baker’s brand semi sweet chocolate squares (unwrapped. DUH)
1/2 stick unsalted butter (I use Land O’Lakes)
3/4 cup firmly packed brown sugar
2 eggs
1 tsp vanilla extract
1/4 tsp baking powder
1 cup flour
1 (rounded) cup Guittard semi sweet chocolate chips

*modifications for baking at altitude: decrease sugar by 1tbs and increase flour by 2tbs.

Preheat the oven to 350 convection so you can bake both cookie sheets at once, If you don’t have that setting then move the oven rack to the middle and only bake one cookie sheet at a time.

In a microwave safe bowl melt the Baker’s chocolate and butter for 90 seconds, remove from microwave and stir until fully melted and combined.

Smooth

If it needs more time, just microwave in 15 second intervals to prevent burning. Once the chocolate/butter is completely mixed and smooth add the brown sugar and stir to combine. Let cool before adding the eggs so the eggs won’t scramble…gross

Then add eggs, vanilla and stir until fully blended.

Add flour and baking powder and mix well.

Stir in chocolate chips.

Drop from a rounded tablespoon onto ungreased baking sheet (I use a two inch ice cream scooper) and bake 9-11 minutes until the cookies puff up a bit, lose the raw appearance on the surface and feel firm to the touch. Cool three minutes, remove from the baking sheets and cool completely on wire rack. Yields 18-20

Here’s the demo video on my YouTube channel

Hope you love these as much as we do and always let your taste buds soar!

Hugs,
Maria

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