Chocolate Chewy Cookies

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• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 8 ounces semi-sweet chocolate coarsely chopped (or chips)
• 1 stick unsalted butter
• 1 1/2 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Preheat oven to 325 degrees.  In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Melt half of the chocolate and butter in a double boiler (or melt in microwave, just don’t over cook.  It will burn).  Let cool for about 4-5 minutes.

Put the chocolate mixture, sugar, eggs, and vanilla into the bowl of a stand mixer fitted with the paddle attachment.  Mix on medium speed until it is well combined.   Then turn down to low speed and  gradually sift in the flour mixture. 

Fold in the chocolate chunks.

Use a 1 1/2-inch ice cream scoop (or tablespoon) and drop cookie mixture onto parchment-lined baking sheet, spacing cookies 2 inches apart. 

Bake for about 15 minutes and surface begins to crack. 

The cookies should still be soft and slightly under baked. Let cool on parchment on wire racks. They will continue to harden up as they cool.

Store your cookies  in an airtight container, at room temperature, for about 3 days.