Chocolate-Chip Cookies

Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 24 cookies

• 1 1/4 cups all-purpose flour
  
• 1 teaspoon baking powder
  
• 1/2 teaspoon fine salt
  
• 1/4 teaspoon baking soda
  
• 1/4 teaspoon ground cloves
  
• 8 tablespoons (1 stick) unsalted butter

1. 6 ounces bittersweet chocolate, finely chopped
   
2. 2 large whole eggs
   
3. 1 large egg yolk
   
4. 1 cup firmly packed light brown sugar
   
5. 2 teaspoons pure vanilla extract
   
6. 6 ounces semisweet chocolate chips
   
7. 6 ounces white chocolate chips

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, and add the bittersweet chocolate, set aside until melted.

Whisk the eggs, yolk, brown sugar, and vanilla together in a medium bowl then slowly whisk in melted chocolatemixture. Stir in the flour mixture to make a loose dough. Don't over work the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours.

Preheat oven to 350 degrees F.

Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces 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 to 15 minutes. Cool on a rack.