Ingredients

4 lbs bittersweet chocolate
1 lb butter
8 oz all purpose flour
2 tablespoons baking powder
1 tablespoon salt
16 eggs
3 lbs granulated sugar
1/3 cup vanilla extract

Directions

Melt chocolate and butter together over a double boiler. Whip eggs, sugar and vanilla on the mixer with the whisk attachment on high speed for about 2 minutes until very light and fluffy. In a separate bowl, mix the dry ingredients together very well. Beat the chocolate/butter mixture into the egg mixture. Add the dry ingredients and stir just to mix. (do not overmix) scoop or pipe onto parchment and bake in a 325F convection oven. The cookies will be done when the top is cracked, 8-10 minutes. Do not overbake because they will be too crisp and not chewy at all. The batter can be stored in the refrigerator in a container and scooped out to bake. It keeps for at least 1 week to 10 days if stored correctly.