Ingredients
200 g dark chocolate (chopped)
100 g unsalted butter
2 large eggs
120 g sugar (½ cup)
1 tsp vanilla extract
100 g all-purpose flour (¾ cup)
30 g cocoa powder (¼ cup)
½ tsp baking powder
¼ tsp salt
100 g chocolate chips
Instructions
Melt chocolate & butter
In a heatproof bowl, melt the chopped chocolate and butter together (microwave in short bursts or over a double boiler). Stir until smooth and glossy. Let it cool slightly.
Whisk eggs & sugar
In another bowl, whisk eggs and sugar for 2–3 minutes until slightly thick and pale. This helps create that shiny crackly top.
Combine mixtures
Add the melted chocolate mixture and vanilla to the eggs. Mix until fully combined.
Add dry ingredients
Sift in flour, cocoa powder, baking powder, and salt. Gently fold until you get a thick, sticky dough.
Add chocolate chips
Fold in the chocolate chips for extra richness.
Chill the dough
Refrigerate for 30–45 minutes. This step is important so the cookies don’t spread too much.
Shape & bake
Preheat oven to 180°C (350°F). Scoop dough into balls and place on a lined baking tray. Leave space between each.
Bake
Bake for 10–12 minutes. The tops should crack, and the center should still look soft.
Finish
Let them cool slightly. For the look in the image, press extra chocolate chips on top right after baking so they melt beautifully.
Tips for Perfect Cookies
Don’t overbake: they continue cooking after coming out of the oven.
Use good-quality dark chocolate for deeper flavor.
Chilling is key for thick, bakery-style cookies.
Slightly underbaked = gooey center
Variations
Nutty version: Add chopped walnuts or hazelnuts.
Stuffed cookies: Add a piece of chocolate or caramel inside each dough ball.
Espresso twist: Add 1 tsp instant coffee for a richer chocolate flavor.
White chocolate mix: Replace half the chocolate chips with white chocolate.
Gluten-free: Use a gluten-free flour blend.
Serving Idea
Serve warm with a glass of milk or a scoop of vanilla ice cream for a dessert that feels like a brownie and a cookie combined.
