Bittersweet Chocolate Chip Cookie

This has quickly become one of the top contenders of my favorite cookie list (peanut butter cookies, crinkle cookies, snickerdoodles). 

I don't know the original source - my husband found it. But I'll try.

Bittersweet Chocolate Chip Cookie

4 ounces roughly chopped bittersweet chocolate
½ C cocoa powder
4 tsp. sugar
8 tablespoons unsalted butter
2/3 cup + 2 Tbsp unbleached white flour
1/2 teaspoon baking powder
Heaping 1/2 teaspoon salt
2 large eggs
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
12 ounces bittersweet chocolate, chopped into chip-sized pieces

Preheat oven to 350. Line a baking sheet with parchment, set aside.

In a heat-proof bowl placed over a pot of simmering water, melt the 4 ounces of chopped chocolate, cocoa powder, 4 tsp of sugar, and butter, stirring occasionally.

Meanwhile, combine flour, baking powder and salt in a small bowl and set aside.

In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar on high until pale and thick, about 3 minutes. Turn mixer to low and add melted chocolate in a thin stream until combined.

Add flour mixture and stir until just combined. Using a rubber spatula, fold in chocolate chunks.

Drop heaping tablespoons of batter on prepared cookie sheet, 2-3 inches apart. Bake for 12-14 minutes, until cookies are dry and cracked but still soft in the center. Cool on baking sheet for 10 minutes, then transfer on parchment to cooling rack. Repeat with remaining batter. If you want your cookies to be the most attractive, spoon all of the batter out while it is still warm. As it cools it will harden, resulting in a slightly thicker cookie with a little less of a crust. 

Source: Mr. Husband modified from THIS RECIPE which was a modified form of another recipe.