Ingredients:

• 1 cup – all-purpose flour
• 1/2 cup – unsweetened Dutch process cocoa powder
• 1/2 tsp – baking soda
• 1/2 tsp – salt
• 4 – coarsely chopped good quality Milk chocolate
• 1/2 cup – semi sweet chocolate chip
• 1/2 cup – unsalted Butter (1 stick)
• 1.5 cups – Sugar
• 2 – large eggs
• 1 tsp – vanilla extract

Method:

1. Preheat oven to 325 degrees.
2. Whisk together flour, cocoa powder, salt and baking soda and set aside.
3. Melt 4 oz. of milk chocolate (chopped) with butter in a small heat proof vessel set over a pan of simmering water.
4. Let it cool to room temperature.
5. Mix chocolate mixture, eggs, sugar and vanilla in a electric mixer fitted with a paddle attachment.
6. Mix on medium speed until well combined.
7. Reduce speed to low and gradually mix in the flour mixture.
8. Add the chocolate chip at the end and mix gently.
9. Using tablespoon measure, drop the dough on a parchment lined baking tray, spacing 2 inches apart.
10. Bake until cookies are flat and surface cracks (around 13 – 15 mins).
11. These cookies are soft.
12. Baking them longer makes them harder.
13. Cool on wire racks and store them layered in parchment in a airtight container at room temperature.
14. Recipe and image courtesy: My Cooking Journey