I scratched my head looking for a good recipe to use these fruity and pretty acidic Scharffenberger unsweetened chocolate. I dug in my word document of recipes and was reminded of these very dark and quintessentially American chocolate cookies. They're unusual because they rely on beating whole eggs until they reach a stable foam before folding in melted unsweetened chocolate. A minimal amount of flour is then blended in along with more unsweetened chocolate chips. I saw versions of this cookie by David Lebovitz, Alice Medrich as well as Essence of Chocolate (by Scharffenberger). My version is based on Alice Medrich's with some amendments:
1. I'm using baking soda rather than baking powder to neutralise some of the acidity of all the unsweetened chocolate.
2. Since I've kept the sugar amount very low, it's difficult to keep the centre of the cookies moist and gooey. I came to think of these cookies as miniature cakes, and I use Shirley Corriher's technique for adding a little cream to flourless chocolate cakes to keep them moist. I therefore replaced some of the butter with cream. Use only butter if that's what you have on hand.
3. I also added some SP cake emulsifier to fight with the deflation that inevitably comes with folding chocolate into a whole egg foam. Your cookies will have less volume if you don't add SP, but the recipe doesn't use SP to start with. Worry not!