Finale’s Double-chocolate Cookies

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Combine bittersweet chocolate, semisweet chocolate, and unsalted butter in a heatproof bowl. Set the bowl over a pot of simmering water (double boiler), stirring occasionally until completely melted and smooth.

Remove the chocolate mixture from heat and let cool for 2-3 minutes. Whisk in eggs one at a time, then stir in vanilla extract until fully incorporated.

In a separate bowl, whisk together flour, baking powder, and salt.

Fold the flour mixture into the chocolate mixture using a spatula until just combined; do not overmix.

In another clean bowl, beat granulated sugar with a whisk or by stirring vigorously until the mixture becomes thick and glossy, then gently fold this into the chocolate batter.

Drop rounded tablespoon-sized portions of batter onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes at 350°F, until the centers are still slightly soft but the edges are set.

Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.