Dangerous Double Chocolate Cookies

I really wish I never came across this recipe. I struggle to share it with you much like I did with the faux Big Mac. I made these last night and I'll be honest here, I ate 4... okay 5 and I don't even really like chocolate! It all happened when I saw a photo of these cookies on a great food blog, Milk and Cookies. The photo was so captivating I couldn't stop thinking about it all day. Finally by 7pm I caved and made a batch. I had every intention of just making a few and freezing the rest for company because like I said, I don't really like chocolate. Fat chance, these cookies are the ultimate in decadence. They are so good, it's ridiculous.

So, I apologize in advance for sharing and make a public vow that I will never make these cookies if I am:
a) alone
b) depressed
c) hungry
d) breathing

RECIPE:
1 cup all-purpose flour
½ cup unsweetened Dutch-process cocoa powder
½ tsp baking soda
½ tsp coarse salt
1/2 cup bittersweet chocolate (60-70% cacao)
1/2 cup milk chocolate, coarsely chopped
1/2 cup unsalted butter
1½ cups sugar
2 large eggs
1 tsp pure vanilla extract

Preheat oven to 350 degrees. Whisk together flour, cocoa powder, baking soda, and salt, set aside. Melt bittersweet chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly. Put chocolate mixture, sugar, eggs, and vanilla in the bowl and mix until combined. Gradually fold in the flour in two batches until just incorporated. Fold in chocolate chunks. Using a 1½-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 12-15 minutes (cookies should be soft). Let cool on parchment on wire racks.

NOTE: If needed cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.