Ingredients:
4 ounces unsweetened baking chocolate
4 tablespoons unsalted butter
½ cup Authentic Foods Multi-Blend Flour
2 tablespoons cocoa powder
1 teaspoon Authentic Foods Vanilla Powder
1 teaspoon baking powder
½ teaspoon salt
3 eggs
1 cup sugar
1 pound semisweet mini or regular size chocolate chips
Directions:
In a bowl set over a pot of simmering water, melt the unsweetened chocolate and unsalted butter together. Set aside.
In a small bowl, combine the Authentic Foods Multi-Blend Flour, cocoa powder, Authentic Foods Vanilla Powder, baking powder and salt together. In a larger bowl, whisk the eggs and sugar together. Then whisk in the melted chocolate, followed by the flour mixture. Finally, pour in all of the chocolate chips and mix until the chocolate chips are evenly distributed throughout the cookie dough. Cover the cookie dough with plastic wrap and refrigerate for about an hour.
Preheat the oven to 350 degrees Fahrenheit. Place parchment paper over enough cookie sheets to hold 24 cookies spaced about 2 inches apart. Divide the cookie dough into 24 cookies using a tablespoon or ice cream scoop and place them on the parchment paper about 2 inches apart. Flatten them just slightly before baking. Place the cookies in the center of the oven (1 tray at a time). Bake for 9 to 10 minutes. Wait 5 minutes and then place cookies on a wire rack to cool.
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