• 2 1/2 cups All-purpose flour
• 1/3 cup Unsweetened cocoa powder, I used dutch process
• 1 tsp Baking soda
• 1 tsp Salt
• 1 cup Unsalted butter, melted
• 4 oz Semi sweet chocolate bar, I used Lindt 70% bar
• 1 cup Light Brown sugar, packed
• 1/2 cup White granulated sugar
• 1 tsp Pure vanilla extract
• 2 Large eggs, room temperature
• 3/4 cup Dark chocolate chips, I used Ghirardelli
• 3/4 cup Milk chocolate chips, I used Ghirardelli

1. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside for later. In a separate microwave-safe bowl, melt the chocolate bar in 20-second intervals, stirring well between each interval, until smooth.
2. Using an electric mixer in a large mixing bowl, beat the melted butter, brown sugar, and granulated sugar on high speed for approximately 2 minutes. The mixture should lighten in color and become fluffy.
3. Add in the melted chocolate, eggs, and vanilla extract. Beat on high speed for another minute, until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Fold in the dark chocolate chips and milk chocolate chips until evenly distributed throughout the dough.
5. Let the dough sit for 10 minutes before scooping. This allows the gluten to develop, which contributes to a better texture and prevents excessive spreading during baking. It also makes the dough less sticky and easier to handle.
6. Prepare two cookie sheets by lining them with parchment paper. Using a large cookie scoop (or your hands), scoop the dough and place the balls onto the prepared cookie sheets, leaving some space between each. If desired, top each cookie dough ball with extra chocolate chips for added visual appeal and chocolate intensity. Chill all of the cookie dough balls in the refrigerator for 10 minutes while the oven is preheating.
7. Preheat the oven to 350℉ (175℃). Bake approximately 6 cookie dough balls at a time to ensure even baking. Bake for 13-15 minutes, or until the edges are set and the centers are still slightly soft.
8. Remove the cookies from the oven and let them sit on the hot baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely. This allows them to firm up slightly and prevents them from breaking. Enjoy!

High Altitude Baking: If you are baking at a high altitude, add an extra 2 tablespoons of flour to the dough to prevent excessive spreading.

Dairy Ingredients: For optimal flavor and texture, pull out dairy ingredients (butter, eggs) 2 hours before baking to allow them to come to room temperature.