There is a reason I can say that. These cookies are adapted from the New York Times BEST Chocolate Chip Cookie recipe. With a few simple modifications, the recipe turned into a Chocolate Chocolate Chip Cookie!
Place 1 cup semi-sweet chocolate finely chopped (or chips) in microwave safe measuring cup and add in 2 tablespoons butter. Heat for 45 seconds, then remove and stir. If chocolate is not all melted, return to microwave for 10 second increments until fully melted.
Using a mixer with a paddle attachment, cream room temperature butter and sugars until light and fluffy – about 5 minutes. Add eggs one at a time.
Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes. Do not over bake. Slightly gooey centers is the best way to eat!