I have a new love. It’s a recipe for chocolate cookies, and if I could, I would never eat anything else again.

I could tell you about how chocolaty these are. I could tell you about how they are delicious warm or cold. How they go great with some ice cream or milk. In short, I could go on and on. But that would be a waste of time. Let me just give you the recipe so you can get around to making them that much sooner. And then you will understand why I am in love.

Death by chocolate cookies

2 packages (16 squares) semi-sweet baking chocolate, divided
¾ cup firmly packed brown sugar
¼ cup butter or margarine
2 eggs
1 teaspoon vanilla
½ cup flour
¼ teaspoon baking powder

Heat oven to 350 F. Coarsely chop 8 squares (1 package) of the chocolate, set aside. Microwave remaining 8 squares of chocolate on high 1to 2 minutes. Stir chocolate until melted and smooth. Stir in sugar, butter, eggs and vanilla. Stir in flour and baking powder. Stir in reserved chopped chocolate. Drop ¼ cupfuls onto ungreased cookie sheet. Bake 12 to 13 minutes or until cookies are puffed and feel set to the touch. Cool on cookie sheet for 1 minute. Transfer to wire rack.

This recipe is from a friend. She sent it to me to make for a dinner party. It was, needless to say, a hit.

A few notes: This makes really big cookies. They cook best that way, but it does mean you don’t get many cookies. The recipe doubles quite nicely, if you’re serving a lot of people. I added in a few handfuls of chopped pecans the second time I tried this recipe, and it was delicious. Also, I chopped the chocolate by hand, which was tedious. I may see if my food processor is up to the task next time.