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Preheat oven to 350 degrees.

4 oz. unsweetened chocolate, chopped
3/4 stick (6 tablespoons) unsalted butter, cut into small pieces
2 cups semisweet chocolate chips (raspberry flavored chocolate chips are nice too)
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder (not dutch-process)
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
3 large eggs
1-1/2 teaspoon vanilla

Melt unsweetened chocolate, butter and one cup of the chips in a one-quart heavy saucepan over low heat. Stir occasionally. Cool.

Stir together flour, cocoa, baking powder and salt.

Beat together sugar, eggs and vanilla with an electric mixer until pale and frothy - about two minutes. Mix in melted chocolate mixture and then flour mixture at low speed until combined. Stir in the remaining chips. Cover and chill until firm, about two hours.

Roll heaping teaspoons of dough into one-inch balls with dampened hands and arrange two inches apart on an ungreased cookie sheet. Bake in middle of oven until puffed and set, about 10 minutes. Cookies will be soft in the centers. Transfer to racks to cool.

Makes about 6 dozen.

Recipe shared in memory of Ann Bolger - Former Director of Residence Life at Michigan State University and a friend. This was her recipe, which was published in the December 2000 issue of Gourmet magazine the same week she died. She did not receive her copy in time to see herself in print in her favorite magazine.