2 Cups (12 ounces) Semi-sweet chocolate chips
3 Tablespoons Butter
2 Large Eggs
1/2 Cup Sugar
1/2 Teaspoon salt
1 Teaspoon Vanilla
1 Cup All-purpose flour
1/2 Teaspoon Baking powder
Melt chocolate chips and butter in the top of a double boiler over low heat, stirring until smooth but thick.
In a large mixing bowl beat eggs, sugar salt and vanilla on high speed for about two minutes until pale yellow and slightly thickened. Mix in chocolate on low speed. Stop and scrape bowl. Add flour and baking powder (Andy likes to mix the flour and any powders together before mixing with wet stuff to make sure there is a good mixture) on low speed just until incorporated, stopping once to scrape the bowl. Cover bowl with plastic wrap and refrigerate for 15-30 minutes.
Preheat oven to 375 * F.
Scoop two-inch mounds onto parchment paper lined cookie sheet leaving about two inches between the cookies. bake one sheet at a time for 12 minutes or until crusty on the outside but soft in the center. Cool on cookie sheet for 3-5 minutes. Best when served warm!
To reheat cookies so the centers become soft again microwave on high power for about 10 seconds per cookie.
Microwave instructions:
heat chocolate chips and butter in a microwave safe bowl at medium power for 1-2 minutes, stirring well after one minute initially, then at 30 second intervals until smooth. Proceed as directed.
Yield: 16 three-inch cookies
