2 cups all-purpose flour
½ cup cocoa Powder
2 teaspoons baking powder
½ teaspoon salt
445 gms semisweet chocolate, chopped (melt it in a microwave , keep stirring every 15 seconds intervals till its completely melted. Please do not overheat or it will coagulate)
4 large eggs
2 teaspoons vanilla essence
141 gms butter, softened to room temperature
1 ½ cups packed light brownsugar
½ cup granulated sugar
1 ½ cups semisweet chocolate chips
Sift together and mix the flour, cocoa, baking powder, and salt in a bowl and set aside.
Melt the chocolate in the microwave. In a small bowl, beat the eggs and vanilla lightly, set aside.
Beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in the sugars until combined, the mixture will look granular. Reduce the speed to low and beat in the egg mixture until mixed, about 45 seconds. Add the chocolate in a steady stream and beat until combined, about 40 seconds. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined. Finally add the chocolate chips and fold in lightly. Cover with a plastic wrap and let stand at room temperature for 30 minutes. The consistency of the batter will be like fudge.
Adjust the oven racks to the center, preheat oven to 180 deg C. Line 2 baking trays with butter paper (this is very important or else cookies might get stuck to the baking tray). Take an ice cream scoop , scoop the batter on the tray keeping the space of 1 1/2 inch apart as they will spread while baking. If you don't keep enough space the cookies will stick to each other.
Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10-11 minutes. Cool the cookies on the sheets about 5 minutes or until set and transfer to a cooling rack to cool completely.