Marci’s Chocolate Cookies
From Marci Kraus, Belle Chasse

Makes 2 dozen cookies

Louisiana Cookin’s owner raves that these are the best cookies she’s ever had in her life.

8 ounces Ghirardelli semisweet chocolate chips
4 tablespoons salted butter
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
3/4 cup packed light brown sugar
1 teaspoon vanilla
12 ounces Ghirardelli 60% bittersweet chocolate baking chips

Preheat the oven to 350ºF.  Heat semisweet chocolate chips and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.

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 flour mixture until just combined. Stir in 60% bittersweet chocolate baking chips.

Drop by heaping tablespoons of dough 2 to 3 inches apart onto ungreased baking sheets. Bake until cookies are shiny and crackly, yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; then, with a thin metal spatula, transfer to racks to cool completely.