Ingredients
Method
- Melt chocolate and butter together in the microwave in short intervals, stirring until smooth.
- In a large bowl, beat eggs and both sugars until light and frothy.
- Add melted chocolate mixture and vanilla extract, then mix well.
- Add flour, cocoa powder, salt, and baking powder. Gently fold until combined.
- Stir in chocolate chips. Cover and chill for 30 minutes.
- Preheat oven to 350°F (175°C) and line baking trays.
- Scoop dough into balls and place on trays.
- Bake for 8–10 minutes until cookies are shiny and cracked.
- Let cool completely before serving.
Notes
- Use high-quality chocolate:
From my experience, the quality of chocolate directly impacts the final taste. Good chocolate gives a richer and deeper flavor to your cookies. - Room temperature ingredients matter:
Eggs should be at room temperature so they mix properly and help create a smooth, well-aerated batter. - Beat eggs and sugar properly:
This step is essential for getting those shiny, crackly tops. Don’t rush—beat until the mixture becomes light and frothy. - Don’t skip chilling the batter:
Chilling helps control spreading and improves texture. Skipping this step can lead to thin or uneven cookies. - Measure ingredients carefully:
Especially the flour and cocoa powder. Too much flour can make cookies dry instead of fudgy. - Avoid overbaking:
Remove cookies when they still look slightly soft in the center. They will continue to set as they cool. - Use a consistent scoop size:
This ensures all cookies bake evenly and have the same texture and appearance. - Enhance with espresso powder (optional):
A small amount of espresso powder can deepen the chocolate flavor without making the cookies taste like coffee.