Chocolate Chocolate Chip Cookies

We needed a good Sunday afternoon treat. We all wanted to cook together (it takes a LOT of patience to do so). But what to make?

Chocolate Chocolate Chip Cookies (These cookies are the closest I've come to duplicating the Melted Chocolate Chip ones at City Bakery).
Makes 4 dozen
8 oz. bittersweet or semisweet chocolate, coarsely chopped
1 C. flour
2 T. cocoa powder
1 t. baking powder
1/4 t. salt
1 stick butter
3/4 c. sugar
1/2 c. packed dark brown sugar
2 large eggs
2 T. hot water
1 1/2 t. vanilla extract
12 oz. bittersweet or semisweet chocolate, cut into chunks OR 12 oz. semisweet chocolate chips (I used milk chocolate chips this time and they were YUM-me)

1. In a medium bowl set over a pot of simmering water on low heat, slowly melt the 8 oz. chocolate. Keep warm
2. Strain together the flour, cocoa, baking powder, and salt. Set aside.
3. In an electric mixer fitted with the paddle attachment, mix the butter on medium-low speed until smooth and creamy, about 1 min. Add the granulated sugar, then the brown sugar and mix until well blended and lightened in color, 2-3 min. Add the eggs, mixing until well combined, scraping the bowl as needed. Blend in the warm melted chocolate, then the hot water and vanilla extract.
4. Reduce the mixer speed to low and blend in the dry ingredients in two additions, mixing until just combined. Using a large rubber spatula, fold in the chocolate chunks. Chill the dough for 1 hour.
Baking the Cookies:
5. Heat oven to 350. Drop 1 1/2 inch mounds of dough from a tablespoon onto cookies sheets. Bake 10-11 min. The cookies will look underdone, but will firm up as they cool. Let stand for 1-2 min. then remove to cooling rack.
Storing: Store in airtight container between strips of wax paper, for up to 5 days. These cookies may be frozen.