• 2¼ cups [340 g] Guittard Semisweet Chocolate Baking Wafers
• 3 Tbsp unsalted butter, at room temperature
• 1 cup [120 g] all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 2 large eggs
• ½ cup [100 g] sugar
• 1 tsp vanilla extract

Preheat the oven to 375°F [190°C]. Line two baking sheets with parchment paper.

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.

Scoop 2-in [5-cm] mounds onto the prepared baking sheets, leaving 2 in [5 cm] between the cookies; the cookies will spread as they bake.

Bake for 12 minutes, or until crusty on the outside but soft in the center. Leave the cookies on the baking sheet for 3 to 5 minutes to firm up, then serve immediately. Store in an airtight container at room temperature for up to 1 week. Reheat to achieve the molten chocolate gooeyness by microwaving them for 10 seconds.