Prep time: 15 mins | Bake time: 10-12 mins | Yield: 8-10 large cookies
Ingredients
1 cup (175g) semi-sweet or dark chocolate chips (for melting)
4 tbsp (55g) unsalted butter
2 large eggs (room temperature)
3/4 cup (150g) granulated sugar
1/4 cup (50g) light brown sugar, packed
1 tsp vanilla extract
3/4 cup (95g) all-purpose flour
1/4 cup (25g) unsweetened Dutch-process cocoa powder
1/2 tsp baking powder
1/2 tsp salt
3/4 cup chocolate chunks or extra chocolate chips (for mixing in and topping)
Instructions
1. Melt the Base: Combine 1 cup chocolate chips and butter in a heat-safe bowl. Microwave in 30-second bursts, stirring between each, until completely smooth. Set aside to cool slightly.
2. Whip Eggs & Sugar: In a large bowl, beat the eggs, granulated sugar, and brown sugar with a hand mixer or stand mixer on high speed for 3–5 minutes until pale, thick, and ribbon-like. This step creates the signature crinkly top.
3. Combine Wet Ingredients: Beat in the vanilla extract and the melted chocolate mixture until smooth.
4. Add Dry Ingredients: Fold in the flour, cocoa powder, baking powder, and salt with a spatula just until combined. Gently stir in half of the extra chocolate chunks.
5. Chill the Dough: Rest the batter in the fridge for 10–15 minutes until it thickens slightly into a scoopable texture.
6. Bake: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop large balls of dough (about 3 tablespoons each) onto the sheet, leaving 2 inches of space between them. Press extra chocolate chunks directly onto the center of each dough ball.
7. Cool: Bake for 10–12 minutes. The edges should be set, but the centers will look soft and underbaked. Press a square of chocolate or extra chips into the warm centers immediately out of the oven. Let them cool completely on the baking sheet to set into a fudgy texture.