Instructions

• Preheat oven to 350°F (177°C). Line rimmed baking sheets with parchment paper or silicone baking mats.
• Place 11.5 ounces (326 g) chocolate chips and 2 tablespoons (28 g) butter in a small saucepan over medium-low heat. Stir frequently until completely melted and smooth. Remove from heat and let cool completely, about 8–10 minutes.
• In a large bowl, whisk together 1/2 cup (60 g) all-purpose flour, 1/4 teaspoon (1 g) baking powder, 1/4 teaspoon (1 g) kosher salt, and 3 tablespoons (16 g) unsweetened cocoa powder. Set aside.
• Fit a stand mixer with the paddle attachment. Add 1 cup (198 g) granulated sugar and 1/4 cup (4 tablespoons, 57 g) softened butter to the mixer bowl. Beat on medium speed until light and fluffy, about 3 minutes, scraping down the bowl as needed.
• With the mixer on low-medium, add the 3 eggs one at a time, allowing each egg to incorporate before adding the next. Add 2 teaspoons (9 g) vanilla extract and mix until combined.
• Increase mixer speed to medium-high and beat until the mixture is pale, light, and fluffy, about 7–10 minutes. Scrape the bowl once or twice during this step.
• Reduce mixer speed to low and slowly pour in the cooled melted chocolate. Mix just until evenly incorporated.
• Add the dry flour-cocoa mixture and stir on low speed (or fold by hand) until just combined. Do not overmix.
• Stir in 1 cup (170 g) milk chocolate chips until evenly distributed.
• Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 3 inches apart.
• Bake in the preheated oven for 12–15 minutes, until the edges are set (centers may still look slightly soft).
• Remove the cookies from the oven and allow them to cool completely on the baking sheet before transferring, as they are fragile while warm.