• Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet pan by lining it with parchment paper. Set it aside for now.

Melt the Chocolate Bars

• Put bars into a microwavable bowl. Microwave the bars for 30 seconds, then stir. Microwave them again for another 30 seconds and stir.

  This should be enough to completely melt the bars, but if you need another 30 second interval, do one more. Then set aside the chocolate to cool until it is no longer hot to the touch, but is lukewarm. Don’t let it cool down too much or place it in the freezer, otherwise it will harden and be unable to be mixed into the rest of the batter.

To make the cookies

• While the chocolate is cooling, beat together the softened butter and brown sugar in a large bowl until fully incorporated and somewhat fluffy. (A stand mixer is best for the next step).
• Add in the eggs one at a time and beat until combined. Turn the speed to medium and then add in the vanilla extract. Beat for 5 minutes (don’t skip this step). If using a stand mixer, use the paddle attachment. The batter should be very light and fluffy at this point.

  Add the cooled, but still melted, chocolate to the egg mixture. Mix together.
• Mix the flour, cocoa powder, cinnamon, salt, nutmeg, and baking soda in a separate bowl.

  Adjust the speed on the mixer to a slow speed setting and then beat the flour mixture into the batter until everything is just combined. Don’t overmix.
• Fold in the semi-sweet chocolate chips and then wrap the batter in plastic wrapping and let chill in the refrigerator for 20-30 minutes.
• Scoop out two-inch balls of dough onto the baking sheet. Keep them evenly spread apart with about two inches between each cookie.
• Bake in the oven for 10-12 minutes or until cracks appear on the top. Let cool on pan for 2 minutes before transferring to a cooling rack.