Recipe adapted from John Barricelli, owner, SoNo Baking Company and Cafe, Norwalk, Westport, and Darien, Connecticut, and cookbook author.

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Ingredients

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Directions

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  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, salt, pepper, and baking soda; set aside.

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  • Place unsweetened chocolate, 1 cup semisweet chips, and butter in a medium heatproof bowl set over (not in) a pan of simmering water. Cook until chocolate begins to melt, about 5 minutes. Stir until chocolate is completely melted and mixture is smooth. Remove from heat and let cool 3 minutes.

  • Add sugars and, with a rubber spatula, stir until sugars dissolve, about 4 minutes. Add eggs, one at a time, stirring well after each addition. Stir in vanilla. With spatula, fold in flour mixture just until flour is absorbed. Fold in remaining semisweet chocolate chips.

  • Scoop dough by level 1/4-cupfuls onto baking sheets, 3 inches apart. Bake until cookies are set at edges but still soft in center, 11 minutes (do not overbake), rotating sheets halfway through.

  • Let cookies cool on sheets on wire racks, 10 minutes, then transfer to racks to cool completely, 30 minutes. (Store cookies in an airtight container, up to 2 days.)

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