1 Ghirardelli semi sweet chocolate bar (4 ounce) coarsely chopped
In medium bowl combine flour, cocoa powder, baking soda, baking powder and salt. Stir to combine well.
In stand mixer cream butter and sugar until light and fluffy. Add eggs and vanilla; mix on low just until incorporated.
Slowly add flour mixture to butter mixture mixing on low until well combined; scraping down the sides and beater. Remove from stand mixer and stir in chocolate chips and chopped chocolate bar. Cover and refrigerate for 2-4 hours.
Preheat oven to 350 degrees. Place rounded tablespoons on cookie sheets covered with parchment paper. Bake 12 minutes. Cool 5 minutes before removing from cookie sheet to wire cooling racks.