(Adapted from Joanne Fluke’s “Blackberry Pie Murder,” pg. 216-219)

1 cup flour

1/2 cup dark cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup salted butter

4 ounces bittersweet baker’s chocolate

1 teaspoon vanilla extract

2 large eggs, beaten

1 ¼ cups sugar

1 ½  cups bittersweet chocolate chips

Whisk flour, cocoa powder, baking soda, and salt in a small bowl until evenly combined.

Melt butter and chocolate squares in the microwave for 1 minute at full power. Let sit 1 minute.  If it’s not yet melted enough to stir into a smooth mixture, heat an additional 20 seconds.  If you melt on the stovetop over low heat, stir it constantly.

Add vanilla to the chocolate mixture. Let cool on counter.

Beat eggs and sugar at MEDIUM speed until light and fluffy. (Might take 3 – 4 minutes.)

At LOW speed, slowly pour the chocolate mixture into the bowl. Mix until well combined.

Fold in the flour mixture, just until combined. DO NOT over mix. Carefully fold in the chocolate chips.

Drop by rounded tablespoons, (at least 2 inches apart), onto parchment-lined cookie sheet. No more than 12 cookies to a regular size cookie sheet.

Bake at 325° F. for 12 to 13 minutes or until the outside of the cookies are “set”, but the insides are still soft and slightly under-baked. (Just like brownies.)

Cool the cookies on the cookie sheets for 4 minutes. Then carefully slide the parchment paper with cookies intact, off of the cookie sheet, and onto a wire rack to completely cool.

Yield: 2 and 1/2 to 3 dozen cookies.