20 ounces bittersweet chocolate 70% divided chopped (at least cacao)
1.5 cups brown sugar packed ()
2 tablespoons crème fraîche sour
4 large eggs
0.3 cup flour all-purpose
1 teaspoon kosher salt
0.5 cup butter unsalted room temperature (1 stick)
Equipment
bowl
baking sheet
sauce pan
oven
whisk
Directions
Place racks in lower and upper thirds ofoven; preheat to 350°F.
Heat 8 ounces chocolatein a heatproof bowl set over a saucepan ofsimmering water (bowl should not touchwater), stirring until chocolate is melted; letcool slightly. Reserve saucepan for meltingmore chocolate for glaze.
Whisk flour, baking powder, and salt ina small bowl; set aside. Using an electricmixer on medium-high speed, beat brownsugar and butter until light and fluffy, about4 minutes.
Add eggs and crème fraîcheand beat until just combined. Reducespeed to low and gradually mix in meltedchocolate; reserve chocolate bowl.
Mix indry ingredients just to combine; fold in 8 ounceschopped chocolate. Cover and chill doughuntil firm, at least 30 minutes.
Drop heaping tablespoonfuls of doughonto parchment-lined baking sheets, spacing2" apart.
Bake cookies, rotating sheetshalfway through, until edges are set butcenters are still slightly soft, 15–18 minutes.
Let cookies cool on baking sheets 5 minutes.
Transfer to wire racks and let cool.
Melt remaining 4 ounces chocolate in reservedbowl set over reserved saucepan of simmeringwater.
Let chocolate cool slightly, then dip ordrizzle cookies with chocolate as desired.
Letsit until chocolate is set, 15–20 minutes.
DO AHEAD: Cookies can be made 2 daysahead; store airtight at room temperature.
