Ingredients

1 1/4 C. all-purpose flour
1 tsp. baking powder
1/2 tsp. fine salt
1/4 tsp. baking soda
1/4 tsp. ground cloves
8 Tbs. unsalted butter (1 stick)
6 oz. bittersweet chocolate, finely chopped
2 large eggs
1 large yolk
1 C. firmly packed light brown sugar
2 tsp. pure vanilla extract
6 oz. semisweet chocolate chips
6 oz. white chocolate chips

Directions

Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, add the bittersweet chocolate, then set aside until melted.

Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in chocolate. Stir in the flour mixture to make a loose dough. Don't overwork the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours. Preheat oven to 350 degrees (or 325 degrees if convection option is available).

Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 oz. each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13-15 minutes, or 12 minutes in convection. Cool on a rack.

Note: These freeze beautifully. Form the dough into cookies, set on a baking sheet, and freeze until firm. Then transfer the firm cookies to a resealable plastic bag and store until ready to bake.

Yield: 24 cookies

From: Food Network Kitchens