Milk Chocolate Meltaway Cookies

Milk Chocolate Meltaway Cookies 2 large eggs at room temperature 2/3 cup white sugar 1 and 1/2 teaspoons vanilla extract 4 tablespoons white flour 1/4 teaspoon baking powder 1 bag (12 ounces) Ghirardelli or Guittard milk chocolate chips MUST use high quality chocolate chips in these cookies 3 tablespoons salted butter no substitutes Combine the eggs, white sugar, and vanilla in a bowl. Using hand mixers beat for 15-17 minutes, or place in a stand mixer and set the timer to 17 minutes at the highest speed. Near the end of the eggs, sugar, and vanilla being beat, preheat the oven to 350 degrees F. Then combine 1 and 1/4 cup of milk chocolate chips with 3 tablespoons of butter in a microwave safe bowl. Microwave for 30 seconds, stir for 30 seconds, microwave for another 30 seconds, and then stir. They should be melted by now. Stir in the chocolate chip and butter mixture, the flour, and the baking powder. Beat for 1-2 more minutes, stir in the remaining chocolate chips, and then let the mixture sit for about 5 minutes. Line your tray with parchment paper or a cookie sheet liner -- this is essential. Place small balls of the mixture onto the baking sheet and cook for 6-8 minutes or until the tops seem to crinkle. They may not look done, but pull them out when the tops crinkle and let sit on the tray for about 3-4 minutes before removing to a cooling rack.