1 ⅔cupsdark chocolate chips(divided - 1 cup portion and ⅔ cup portion)
½cupbutter(salted, 1 stick of butter)
¼cupcocoa(we use Ghirardelli premium sweet cocoa)
1 ½cupsall purpose flour
¼cupconfectioners sugar(optional, sifted over the baked cookies)
Preheat you oven to 350 degrees F (175 degrees C) and line your baking sheet with parchment paper, silpat mats, or grease with non-stick cooking spray.
Melt the ⅔ cup portion of your dark chocolate chips in a microwave safe bowl by heating in 30 second intervals at medium high or high temperature (depending on how hot your microwave usually heats foods). Continue heating in 30 second intervals until the dark chocolate chips are completely melted, then set aside and allow to cool.
Cream your butter, sugar, and brown sugar together until smooth, then add the melted chocolate and mix well (about 1 minute).
Add the egg and vanilla extract and mix until smooth and creamy again. Then add the baking soda, baking powder, salt, and cocoa. Mix until the cocoa is evenly distributed through your wet mixture.
Add flour, mix until thoroughly incorporated then add the remaining 1 cup of dark chocolate chips and stir into the cookie dough until evenly distributed. Drop by teaspoonfuls onto your lined or greased baking sheet.
Bake at 350 degrees F (175 degrees C) for 10-12 minutes, or until you can insert a toothpick and remove it with a few crumbs on it (not a sticky dough residue). The edges of the cookies will look baked and the top will be a lighter color of brown than the dough.
Remove from your oven and allow to cool on the baking sheet for 2-3 minutes before transferring the cookies to a wire cooling rack. Using a sifter, dust the baked cookies with confectioners sugar (optional) before serving.