½ cup chocolate chunks or chips (semisweet and bittersweet)
¼ cup semisweet chocolate chunks for topping
Melt butter and 12 ounces bittersweet chocolate chips in a medium bowl over a small pan of simmering water. Stir until smooth and remove it from the heat. Set aside to cool.
In a large bowl, beat the eggs, sugar and vanilla extract using an electric mixer until the batter is thick and creamy.
Reduce the speed and add in the melted chocolate and butter mixture. Beat until combined about 30 seconds.
In a separate medium sized bowl, whisk together the baking powder, cinnamon, cayenne pepper, salt, all-purpose flour and cocoa powder. Gradually add this into the wet mixture and stir with a spatula just until combined.
Fold in ½ cup semisweet chocolate chunks and bittersweet chocolate chips mixture.
Cover the batter and chill for 30 minutes.
Preheat oven to 350F (180C). Line two baking sheets with parchment paper.
Using an ice cream scoop, drop batter onto the prepared sheets about 2 inches apart.
Bake 8-10 minutes (I baked for 8 min). The cookies will look set at the edges but still be a little wet in the center. Don’t over bake!
Let them sit in the baking sheets for about 5 minutes and then transfer on a cooling wire rack. Meanwhile top each with semisweet chocolate chunks or chips.
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