Molten Chocolate Cookies

Directions

1. 1
   Delicious cookies. Crisp and chewy, very soft inside. Great with a tall glass of cold milk.
2. 2
   Melt chocolate chips and butter in double boiler over low heat, stirring until smooth but thick. Remove from heat; set aside to cool. (I stuck mine in the fridge for faster cooling)
3. 3
   In large bowl beat eggs, sugar and vanilla on high speed until pale yellow and slightly thickened. (I beat it by hand with a whisk and it was fine)
4. 4
   Mix in chocolate on low speed. Stop and scrape bowl.
5. 5
   Add flour and baking powder on low speed just until incorporated, stopping once to scrape bowl. (Again I did it all by hand and it turned out right consistency)
6. 6
   Cover bowl with plastic wrap and refrigerate for 15-30 minutes. (this will set the dough to form cookies later)
7. 7
   Preheat oven to 375F
8. 8
   Scoop 8 2in. mounds onto parchment lined cookie sheet leaving 2 inches between cookies.
9. 9
   Bake for 12 minutes or until crusty on the outside but soft in center. (Took second batch out after 10min and they where even better)
10. 10
    Cool on cookie sheet for 3-5 minutes. Best when served warm.
11. 11
    If you don't have a double boiler you can melt the chocolate chips in the microwave: Heat chips and butter in microwave safe bowl at medium power for 1-2 minutes, stirring well after 1 minute initially, then at 30 second intervals until smooth.