Deep Dark Chocolate Chewy Meringue Cookies

8 oz. semisweet chocolate, roughly chopped (or use semisweet chips)
4 T butter
⅔ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
2 eggs
¾ cup light brown sugar, packed
1 teaspoon vanilla
1 12-oz package semisweet chocolate chunks

Preheat the oven to 350 degrees.

Heat chopped chocolate and butter in a microwave safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat.

There should be some small chunks of chocolate left. They will melt from the residual heat. Don’t overheat the chocolate.

In another bowl, whisk together flour, baking powder, and salt.

In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until ight and fluffy.

Reduce speed to low; beat in melted chocolate.

Mix in flour mixture until just combined.

Add the chocolate chunks. Stir well to combine.

Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets.

Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers. 12 to 15 minutes.

Cool on baking sheet 10 minutes; transfer to a wire rack to cool completely.

This makes 2 dozen (or 18 if you drop them by big heaping tablespoons).