Ingredients

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 unsalted butter (1 stick)
6 ounces bittersweet chocolate, finely chopped
2 large eggs
1 large yolk
1 cup firmly packed light brown sugar
2 teaspoons pure vanilla extract

6 ounces semisweet chocolate chips
6 ounces white chocolate chips

Directions

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

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

Preheat oven to 350 degrees F (or 325 if convection option is available).

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, or 12 in convection. Cool on a rack.