Chocolate Chocolate Chip Truffle Cookies

4 oz unsweetened chocolate, chopped
2 1/2 cups semi-sweet chocolate chips (you could use milk chocolate chips if you don't like your cookies super rich)
1/2 cup butter, cut into pieces
2/3 cup flour
1/2 tsp baking powder
1/2 tsp salt
4 large eggs
1 1/2 cups sugar
2 tsp vanilla

1. Melt the unsweetened chocolate, 1 1/2 cups chocolate chips, and butter in a medium sized bowl in the microwave in 30 second increments, stirring between each, until the mixture is smooth. Put aside to cool slightly.
2. Combine the flour, baking powder, and salt in a small bowl and set aside.
3. Combine the eggs and sugar in a large mixing bowl and, with an electric mixer, beat on high speed until they are thick and pale, about 5 minutes. Stir in the chocolate mixture on low speed until smooth. Stir in the flour mixture until just combined. Stir in the remaining 1 cup of chocolate chips. Place bowl in the fridge for 15 minutes (or up to 6 hours) to let the dough firm up. Preheat the oven to 350.
4. Drop batter by heaping tablespoonfuls onto parchment lined cookie sheets (I think this is unnecessary if you have non-stick cookie sheets) leaving about 2 inches between each cookie. Bake until the tops are cracked and shiny, 10-12 minutes. Carefully transfer the whole parchment paper to cooling wracks. (If you don't use parchment paper, let them cool on the cookie sheet a few minutes until they are firm). Allow cookies to cool completely.

~Tammy Mackintosh