this makes 12 huge cookies..with an abundance of chocolate chips...some chips are melted and mixed in the dough and some are chips...the result is a dark chocolate cookie with a heap of chocolate chips..from Elinor Klivans...
Stir the chocolate chips until melted and smooth --
05Remove from the water and set aside.
06Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside.
07In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar,and the granulated sugar until smoothly blended, about 1 minute.
08Stop the mixer and scrape the sides of teh bowl as needed during mixing.
09On low speed, mix in the melted chocolate chips until blended.
10Add the egg and vanilla, mixing until blended, about 1 minute.
11Add the flour mixture, mixing just until it is incorporated.
12Mix in the remaining 2 cups chocolate chips.
13Using an ice scoop or measuring cup with 1/4 cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies 3" apart.
14Bake the cookies one sheet at a time, until they crack slightly on top and a toothpick inserted in the center of a cookies comes out with moist crumbs, not wet batter, about 18 minutes.
15If the toothpick penetrates a chocolate chips, test another spot --
16Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely.
17The outside of the cookies will become crisp as the cookies cool.
18The cookies can be stored in a tightly covered container at room temperature for up to 4 days.(they won't last that long).