Outrageous chocolate cookies

Preheat oven to 175°C/350°F; line 2 large baking sheets with parchment or baking paper.

Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat – I used a double-boiler for that.

In another bowl, whisk together flour, baking powder, and salt.

In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.

Refrigerate dough for 5-10 minutes or until firm enough to be scooped and place on baking sheets.

Drop heaping tablespoons of dough 5-7cm (2-3in) apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes.

Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

Store them in an airtight container at room temperature for 2-3 days.