Here it is, the recipe to my one of my very favorite cookies in the whole wide world (which, of course, is chocolate).
8 oz semisweet chocolate, roughly chopped (I use chocolate chips)
4 oz unsalted butter (I just use plain butter)
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 12 oz package semisweet chocolate chunks (I use chocolate chips)
1. Preheat oven to 350. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
2. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
3. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets half way through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on trays 10 minutes; with a thin metal spatula, transfer to racks to cool completely.
Don’t worry if the batter seems thin. It should look more like brownie batter than cookie dough.
This recipe came from www.marthastewart.com and is called “Outrageous Chocolate Cookies”.
Here is a tip for these cookies that I learned on accident: Accidentally “forget” to preheat the oven until the end. Then start it and wait 10-20 minutes for it to warm up. Go read a book. Play Herd Your Horses. Go catch some snails. By the time you are done waiting, the melted chocolate and butter will have “set” and it will be normal cookie dough consistency, plus the firmer dough will hold the fluffiness. And another tip: always grease the cookie sheets.