Obscenely Chocolatey Chocolate Cookies

Ingredients:

Large eggs2

Chocolate bars (2 oz. each)4 bars

Unsalted butter2 sticks

All-purpose flour1 ½ cups

Baking soda1 tsp

Cocoa powder½ cup

Brown sugar¾ cup

Granulated sugar¾ cup

Kosher salt1 ½ tsp

Vanilla extract1 Tbsp

Preparation Time:

90 minutes

Method:

Chop 2 chocolate bars into large chunks (3–4x bigger than chips) and set aside. Chop 2 more bars into 20 pieces for topping. Brown butter by melting unsalted butter in a saucepan over medium-low heat, stirring until it foams and browns, about 7–9 minutes. Transfer to a bowl and cool 5 minutes. In another bowl, whisk flour, baking soda, and cocoa powder. In the cooled butter, whisk brown sugar, granulated sugar, and salt. Add 1 egg and whisk, then add the second egg and vanilla, whisking until glossy. Stir in dry ingredients, then the large chocolate chunks. Let dough rest at room temperature for 1 hour. Preheat oven to 375°F (190°C). Scoop ping-pong sized dough balls (about 3 Tbsp each) onto lined baking sheets. Press a couple of chocolate chunks on top. Bake, rotating pans halfway, until edges are set but centers are soft, 8–10 minutes. Tap pans on stovetop to flatten slightly. Cool on sheet 10 minutes, then transfer to a wire rack.