Deep Dark Chocolate Fudge Cookies

Adapted from a recipe from Marcel Desaulniers.

1 ½ cups all purpose flour
½ cup Nestle unsweetened cocoa
1 tsp. baking soda
1 tsp. salt
8 oz. semisweet chocolate, broken into ½ ounce pieces
4 oz. unsweetened chocolate, broken into ½ pieces
1 ½ cups tightly packed light brown sugar
12 Tbsp. unsalted butter
3 eggs
1 tsp. pure vanilla extract
3 cups chocolate chips

Method of Preparation:
Preheat the oven to 325 degrees.

Sift together flour, cocoa, baking soda, and salt and set aside.

In a large sauté pan, heat water to near simmering. Place unsweetened and semisweet chocolates in to heat proof bowl and place in water. Stir until melted and smooth. Keep at room temperature until needed.

Place the light brown sugar and butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium for 1 minute. Scrape down the bowl and beat on high for an additional 30 seconds. Scrape down the bowl and add the eggs, one at a time, while beating on medium. Scrape down bowl after each addition. Add the vanilla and beat on medium for 30 seconds.

Add the melted chocolate and beat on low until incorporated, scraping bowl as needed. Add the sifted flour, cocoa, baking soda, and chocolate chips and beat on low until thoroughly combined about 30 seconds.

Remove the bowl from the mixer and finish mixing with a rubber spatula. Drop rounded teaspoons of batter on baking sheet and put cookies on the top and middle shelves and bake for about 12 to 15 minutes, rotating the trays from top to bottom about half way through baking. Cool for about 5 minutes on baking sheet, then transfer to rack and cool thoroughly. Repeat until all the cookies are baked.