When you need to slow down, sip a latte, and read a book, this is the cookie you’ll want on a pretty plate beside you. They’re big (only eight cookies per baking sheet!) and very rich, with a crisp exterior and gooey center—everything you want from a chocolate indulgence. I’ll whip up a batch and keep some dough in the freezer for those moments that require something special (or when a serious chocolate craving hits). Be careful not to overcook these or you won’t get the fudgy middle. If you leave the dough in the refrigerator overnight, put it on the counter and let it sit at room temperature for 20 minutes before baking.
Melt the chocolate wafers and butter together using a hot water bath or the microwave oven (see Note: Melting Chocolate). Stir until completely melted and smooth. Remove the bowl from the water if you used a hot water bath and set aside to cool.
In a small bowl, combine the flour, baking powder, and salt. Set aside.
In a large bowl, with a hand mixer, beat together the eggs, sugar, and vanilla until pale yellow and slightly thickened, 2 to 3 minutes. Stir in the cooled melted chocolate mixture. Gradually stir in the flour mixture until just incorporated. Cover the dough with plastic wrap and refrigerate for at least 15 minutes, or up to overnight.
© 2015 Amy Guittard. All rights reserved.