Ingredients
1 cup (175 g) semi-sweet or dark chocolate chips
4 tbsp (55 g) unsalted butter
2 large eggs (at room temperature)
3/4 cup (150 g) granulated sugar
1 tsp vanilla extract
1/2 cup (65 g) all-purpose flour
1/4 cup (25 g) Dutch-processed cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/2 cup extra chocolate chips or chunks (for topping)
Instructions
1. Melt Butter and Chocolate:
Combine 1 cup of chocolate chips and the butter in a heatproof bowl. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. Let cool slightly.
2. Whip Eggs and Sugar (Crucial for the shiny top):
In a separate bowl, whip eggs and sugar using a hand mixer or stand mixer on high speed for 3–5 minutes until pale, thick, and fluffy. Stir in the vanilla extract.
Gently fold the melted chocolate mixture into the egg mixture until combined.
3. Combine Dry Ingredients:
Whisk together flour, cocoa powder, baking powder, and salt.
Fold dry ingredients into the chocolate batter just until no flour streaks remain. Fold in half of the extra chocolate chips. (The dough will resemble a thick batter).
4. Chill & Scoop:
Refrigerate dough for 10–15 minutes so it thickens into scoopable cookie dough.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop large balls of dough (about 2–3 tbsp each) onto the sheet, leaving 2 inches space between them. Press remaining chocolate chips on top.
5. Bake & Cool:
Bake for 10–12 minutes until edges are set but centers are still soft and crinkled.
Let cookies sit on the baking sheet for 10 minutes to firm up before transferring to a wire rack to cool.