Gooey Double Chocolate Cookies

I have another summer cookout to head to this evening so I needed to bake up something easy and portable. Since we will be outside the whole time and it is over 100 degrees, a cookie seemed like the best option. These cookies are very decadent and almost brownie-like. The bittersweet chocolate chips add depth and keep the cookies from becoming too sweet. Look how gooey the insides are!

So easy and so delicious!
GOOEY DOUBLE CHOCOLATE COOKIES

INGREDIENTS
4 ounces unsweetened chocolate
4 tablespoons butter
3 eggs
2 teaspoons vanilla extract
1 cup sugar
1/2 cup flour
2 tablespoons cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder

1 bag (11.5 ounces) Ghiradelli bittersweet chocolate chips

DIRECTIONS
1. In a bowl set over a pot of simmering water, melt the unsweetened chocolate and butter. Remove from the heat and cool slightly.

2. In a large bowl using a fork, combine the eggs, vanilla and sugar. Mix just until incorporated and set aside.

3. Sift together flour, cocoa powder, baking powder and salt into a medium bowl. Set aside.

4. Add the melted chocolate to the egg mixture and mix just until combined. Stir in the sifted dry ingredients and mix just until combined, then stir in the bittersweet chocolate.

5. Cover the batter with plastic wrap and refrigerate for at least 1 hour to chill thoroughly.

6. Heat oven to 350 degrees F.

7. Divide the dough into 18 portions. Grease hands to prevent dough from sticking, and shape the portions into balls. Place the balls on a greased, parchment-lined sheet pan, leaving 2 to 3 inches between each.

8. Bake until the edges of the cookies are just set and the center is still soft, 10 to 12 minutes, rotating the pan halfway through. Place the cookies, still on the parchment, on a rack and cool completely before serving. They will be very soft.